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.
- Hazırlık
- 10 dk
- Pişirme
- 15 dk
- Toplam
- 25 dk
- Kişilik
- 4
- Zorluk
- Kolay
Öne çıkan Yapılışı
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Adım 1 / 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.
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Adım 2 / 5
Cook the pasta in well-salted boiling water until al dente. Scoop out a mugful of the cooking water before draining.
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Adım 3 / 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.
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Adım 4 / 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.
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Adım 5 / 5
Serve with torn basil, more Parmesan and plenty of black pepper.
Mutfaktan notlar
Swap pine nuts for walnuts or almonds. The pesto keeps for 4 days in the fridge under a thin layer of oil.
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