- Preheat the oven to 200 degrees Celsius.
- Fill a large pan of water up to 2/3 of the way and add a few good pinches of sea salt. Bring to the boil. While the water comes to the boil, place the cherry tomatoes into a baking dish drizzle with olive oil and season with salt. Toss to combine. Place baking dish into the oven and bake for 20 minutes.
- Meanwhile, add all pesto ingredients to the Nutri duo blender and blend to combine.
- Once the water is boiling, add the spaghetti or pasta and stir occasionally to prevent the pasta from sticking to the bottom. Once cooked to al dente, reserve 1 cup of pasta water before removing the pan from the heat and straining.
- Add the pasta back into the pan along with the pesto and a dash of the pasta water. Stir through to combine.
- Once the tomato skins are blistered, remove from the oven. Serve the pesto pasta topped with the roasted cherry tomatoes.