Ultimate Creamy Pesto Pasta and Caprese Bruschetta

While the pasta cooks, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto one side of a large baking tray.

When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add half the garlic and fry for 1 min.

Add the pesto, vegetable stock paste, creme fraiche and water for the sauce (see pantry for amount). Stir together, bring to the boil. Reduce the heat to medium-low and simmer the sauce until piping hot, 1-2 mins. 

Season to taste with salt and pepper, then remove from the heat.

When the tomatoes have 5 mins left, remove from the oven.

Halve the ciabatta and lay onto the other side of the same baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Bake on the top shelf of your oven until the garlic bread is golden, 5-6 mins.

While everything cooks, drain and slice the mozzarella into 1cm rounds.

When everything has finished cooking, stir the cooked pasta and asparagus through the pesto sauce. Add a splash of water if it's a little too thick.

Lay the slices of mozzarella onto the garlic bread and top with the roasted tomatoes.

Drizzle over the balsamic glaze.