Truffle Pesto Pasta

| Prep time: 5 minutes | Cook time:  25 minutes | Total cook time: 30 minutes |

I bought a jar of Sacla truffle pesto and have been looking forward to trying out using it. I find truffle can be a little too rich but the truffle pesto is perfect and gives you a delicious and sophisticated dish. Perfect for a cosy night in and ready in 30 minutes.

Here’s what you need:

400g pasta, I used Mafalda Corta but penne would be just fine

250g cherry tomatoes

1 red onion, chopped

250g Mushrooms, sliced

3 cloves of garlic, crushed

½ jar of Sacla Truffle Pesto

100g Pecorino cheese

Zest of 1 lemon

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Here’s how you make it:

• Preheat the oven to 200C/400F/Gas 6.

• Place cherry tomatoes in a roasting tin and season with salt and pepper. Add a good glug of olive oil and roast for 20-25 minutes until starting to colour.

• Cook pasta to pack instructions. When draining the pasta keep some of the drained pasta water.

• Fry onion and mushrooms for 5 minutes, until they start to colour.

• Add the garlic and fry for a further 2 minutes.

• Add the Sacla Truffle Pesto and stir well.

• Add the pecorino cheese and stir well.

• Add the lemon zest, check seasoning and add the drained pasta. Loosen the sauce with some of the drained pasta water.

• Serve with basil leaves.

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