oak-roasted cherry tomato and soya bean linguine

having bought a tub of oak-roasted cherry tomatoes it wasn’t long before i started thinking what i could cook with them.2 days actually, and that was only because it was my first meal at home in that time!

i was hungry and wanted something quick so pasta was the obvious choice. i decided to try the tomatoes with another new discovery – frozen soya beans which, like frozen broad beans, have now earned a permanent place in my freezer.

the flavours were very simple – no herbs, no spices – but worked incredibly well together and the lemon zest i added really lifted the smokey tomatoes.

this dish is my contribution to presto pasta nights, as hosted by ruth at once upon a feast.

oak-roasted cherry tomato and soya bean linguine (serves 2)

linguine for 2

25g oak-roasted cherry tomatoes

zest and juice of 1 lemon

2 handfuls soya beans, boiled until just cooked

parmesan

salt & pepper

cook your linguine until al dente.

in the meantime, mix the tomatoes, lemon zest, lemon juice and beans together. toss with the cooked linguine and serve with lots of parmesan and freshly ground black pepper.