Method

• Preheat the oven to 180 degrees
• Bring a pot of water to the boil with a generous pinch of salt and add the pasta, cook until al dente and then drain
• Drizzle a little olive oil over the pasta
• Place the cherry tomatoes on a flat baking tray, add a drizzle of oil and season with salt and pepper
• Cook in the oven until they are just starting to soften
• To roast the garlic, cut the bottom off the garlic bulb
• Place the bulb in a piece of tin foil and season with salt, pepper and a little bit of oil
• Wrap the garlic up in the tin foil and roast in the oven until the cloves are tender, approx
• 20minutes
• Once the garlic is roasted squash the four garlic bulbs until they are a paste
• Place the garlic in a bowl and mix with the balsamic and mustard
• Finely chop the parsley
• Mix the dressing, cherry tomatoes and parsley through the pasta
• Check the seasoning and add salt and pepper to taste
• Shave parmesan over the top before serving