Courgetti with Roasted Piccolo Tomatoes & Pesto
1 x 340g pack Courgetti
250g pack Specially Selected Piccolo Tomatoes
2 tbsp Olive Oil
2 cloves Garlic, crushed
2 tbsp Specially Selected Pesto Genovese
50g Frozen Peas
1 x 215g pack Mozzarella, drained and cut into cubes
Handful of Basil Leaves, roughly torn
Salt and Black Pepper
Preheat oven to 220°C/Fan 200°C/Gas Mark 7.
Halve the tomatoes, place in a single layer on a baking tray and sprinkle with 1 tablespoon of olive oil and salt and pepper.
Roast in the oven for around 10 minutes until just starting to colour.
Sauté the garlic for a minute whilst draining the courgetti pack to remove excess water.
Add the courgetti and sauté until tender.
Add the pesto and peas and heat very gently for 2 minutes.
Finally, add the roasted tomatoes, mozzarella cubes and torn basil.
Mix well and serve immediately.