Roasted Tomato Pesto Pasta

• 300 g cherry tomatoes, halved
• 1 clove of garlic
• 350 g

Drizzle the cherry tomatoes and garlic with olive oil in a roasting tray, then place in the oven for 1 hour at 130°c fan. Meanwhile, cook the pasta according to the instructions on the packet and add the broccoli for the last 4 minutes of cooking time. Drain and then toss the pasta, broccoli, roasted tomatoes, pine nuts and pesto together.