Italian Pasta with pesto cherry tomatoes and pine nuts recipe
Pasta with pesto cherry tomatoes and pine nuts
10 type Pachino cherry tomatoes
2 tablespoons pesto
160 g of pasta
Extra virgin olive oil
1 tablespoon pine nuts
Wash the tomatoes, cut into wedges and place them in a colander. Add a pinch of salt, and let stand, stirring occasionally, so that they lose fluid vegetation.
Put the pesto in a bowl large enough to condirci the dough and cover with a plate or plastic wrap, otherwise it could oxidize.
Boil the pasta in salted water and drain, with a verdigris drilled directly into the bowl of pesto. Mix thoroughly, then add the tomatoes and a drizzle of olive oil.
Serve garnished with the pine nuts and shavings of pecorino.
500 kcal per serving
Ready in 30 minutes
PASTA PERFECT PAIRING
Trofie, mezze penne, Strozzapreti, curls.
June, July, August, September.
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