Cherry Tomato Pasta with Basil Pesto
Sweet blistered cherry tomatoes, a quick homemade basil pesto and a tangle of pasta. Twenty-five minutes, one pan, no compromises.
- التحضير
- 10 د
- الطهي
- 15 د
- الإجمالي
- 25 د
- تكفي
- 4
- الصعوبة
- سهلة
مميزة طريقة التحضير
-
الخطوة 1 من 5
Blitz the basil, pine nuts, garlic and Parmesan in a food processor. With the motor running, pour in the oil until you have a loose, bright green pesto. Season.
-
الخطوة 2 من 5
Cook the pasta in well-salted boiling water until al dente. Scoop out a mugful of the cooking water before draining.
-
الخطوة 3 من 5
Meanwhile heat the olive oil in a large frying pan over high heat. Add the tomatoes cut-side down and leave them for 2 minutes until they blister, then toss for another minute.
-
الخطوة 4 من 5
Add the drained pasta to the pan with the pesto and a splash of pasta water. Toss until every piece is glossy, adding more water if it looks dry.
-
الخطوة 5 من 5
Serve with torn basil, more Parmesan and plenty of black pepper.
ملاحظات من المطبخ
Swap pine nuts for walnuts or almonds. The pesto keeps for 4 days in the fridge under a thin layer of oil.
أخبرنا كيف كانت النتيجة.
تعديل نجح معك، سؤال عن خطوة، صورة لطبقك. نقرأ كل رسالة.
