Pasta with Rocket and Lemon Pesto with Confit Cherry Tomatoes

Method

1. Cut the cherry tomatoes in half and arrange them cut-side up on a baking sheet lined with parchment paper. Season lightly with salt, sprinkle with a teaspoon of sugar, and drizzle with oil.
2. Bake in a fan oven at 120°C (250°F) for about 2 hours.
3. Drain the pasta very al dente, place it in a bowl, toss with a drizzle of oil, and let it cool.
4. Toast the slivered almonds in a static oven at 200°C (400°F) for a few minutes.
5. Make the pesto: in a blender, combine rocket, pine nuts, Parmesan, lemon juice, and a pinch of salt. Blend intermittently while adding oil little by little.
6. Dress the cooled pasta with the pesto.
7. Plate and top with the confit cherry tomatoes as a final touch.