Pasta with pesto, tomatoes and pinenuts
INFORMATIONS
* 2 people
* 500 calories per serving
* Difficulty easy
* Ready in 30 minutes
* Vegetarian recipe
INGREDIENTS
* 10 type Pachino tomatoes
* Salt
* 2 tablespoons of pesto
* 160 g pasta
* Extra virgin olive oil
* 1 tablespoon pine nuts
* Fiore Sardo or Pecorino type Gavoi
PREPARATION
Wash the tomatoes, cut into wedges and place them in a colander. Add a pinch of salt and let stand, stirring occasionally, to lose fluid vegetation.
Place the pesto in a bowl large enough to season the pasta and cover with plastic wrap or a plate or it may oxidize.
Boil the pasta in salted water and drain, with a ramina drilled directly into the bowl of pesto. Mix thoroughly, then add the tomatoes and a drizzle of olive oil.
Serve garnished with pine nuts and pecorino cheese.
PASTA PERFECT COMBINATION OF
Trofie, half feathers, strozzapreti curls.
VEGAN ALTERNATIVE
It ‘simply omit Pecorino!
Check other sections of the blog to cook pasta and pesto.
This article courtesy of “Lo Spicchio d’aglio” .
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