Pasta with pesto cherry tomatoes and pine nuts
INGREDIENTS x2
10 type Pachino cherry tomatoes
Salt
2 tablespoons pesto
160 g of pasta
Extra virgin olive oil
1 tablespoon pine nuts
Parmesan DOP
PREPARATION
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.
INFORMATION x2
500 kcal per serving
easy fix
Ready in 30 minutes
vegetarian recipe
PASTA PERFECT PAIRING
Trofie, mezze penne, Strozzapreti, curls.
SEASON
June, July, August, September.
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