Basil Pesto Pasta with Tomatoes


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I love to dish up easy and simple recipes for you. When you have to rustle up something special in a moment’s notice – this will certainly save your day. I had a jar full of pesto from a batch I made earlier and had to look up ways of using it up soon. If you have followed my earlier recipe for Braided Pesto Pastry; you will find the recipe to Pesto there. It is unbelievably easy to prepare. Homemade pesto can last upto a week in the refrigerator and upto 4 months if freezed. Coming back to the recipe for today – this again is a simple 3 ingredient recipe – pasta, pesto and tomatoes as the name suggests 🙂 .

Enjoy!!

INGREDIENTS

  • 1 onion, finely chopped
  • 1 garlic cloves, finely chopped or crushed
  • 2 tbsp olive oil
  • 2 thinly sliced tomatoes
  • ½ cup basil pesto
  • 50g toasted pine nuts, roughly chopped
  • 4 tbsp grated parmesan
  • 25g butter
  • 200g penne, linguine or spaghetti
  • Kosher salt
  • Parmesan shavings, for garnish
  • Basil or Parsely, for garnish

 Basil Pesto Pasta with tomatoes

METHOD

  1. Bring a large pot of generously salted water to a boil. Add a tablespoon of olive oil in the boiling water.
  2. Cook the spaghetti until al dente approximately 8 – 10 mins. Drain, reserving 1/2 cup of starchy pasta water.
  3. Meanwhile, add 1 tablespoon olive oil, the onion, minced garlic, and a large pinch of salt to a small skillet. Add the pesto and cook over medium heat, stirring occasionally.
  4. Toss the pasta with the pesto and a few tablespoons of starchy pasta water. Add more pesto or pasta water, if necessary. You want the pasta to be coated with a nice, smooth layer of pesto. Add the tomatoes. Gently toss to combine.
  5. Sprinkle with chopped pine nuts and parmesan shavings just before serving.

Do try this and do not forget to like, comment and share if you like what you see here. 🙂

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Thanks for stopping by!

Love & Hugs,

Trupti

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