Featuring: Lisa’s Basil Pesto Hummus with Parmesan & Baby Spinach
Serves: 2 people
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients

• ½ punnet of cherry tomatoes
• 1 Tbl of brown sugar
• 1 Tbl of balsamic vinegar
• 1 Tbl of olive oil
• 160g of dried Tagliatelle
• 10g butter
• ¼ tsp of sea salt
• cracked black pepper
• ¼ cup basil leaves
• 2 Tbl of shaved parmesan cheese
• ½ tub of Lisa’s Basil Pesto Hummus with Parmesan & Baby Spinach

Instructions

1. In a very hot pan without oil carefully put in cherry tomatoes, brown sugar, balsamic vinegar and olive oil, quickly place a lid on top. Keep cooking on medium without burning the sugar but cooking tomatoes and creating a caramel
2. Boil a large pot of salted and oiled water
3. Add pasta to the pot and stir gently until each tagliatelle is separated and rolling gently in the water
4. Cook until al’dente (firm to the bite) bite some pasta and if the inside is still raw and white continue cooking. If the pasta is one colour and easily digestible it is ready.
5. Drain the pasta and toss through butter, a little olive oil, sea salt and cracked black pepper
6. Place a portion of pasta into the bowl, dollop hummus on top and arrange tomatoes and juice around the plate
7. Garnish with torn basil leaves and shaved parmesan