John Myers
Ingredients for 4 servings:
- 400 g cherry tomatoes
- ½ pot of basil
- 200 g arugula
- 50 g pine nuts
- 50 g Parmesan, grated
- 500 g pasta
- 1 garlic clove(s)
- olive oil
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook the pasta according to the package instructions until al dente. Brown the pine nuts in a dry pan. Peel the garlic clove and fry in heated olive oil. Wash the arugula and basil and spin dry. Set aside a few leaves for decoration, as well as a few pine nuts. Place the rest in a bowl with the grated Parmesan cheese. Pour in olive oil up to the bottom third and blend into a paste with a hand blender. If it’s too thick, add more oil; if it’s too runny, just add more cheese and pine nuts. Season with salt and pepper. For each plate, hollow out two cherry tomatoes with a teaspoon and fill them with the pesto. Quarter the remaining tomatoes and toss them with the cooked pasta, the remaining arugula and basil leaves, and the pine nuts, then serve them on the plates. Place the tomatoes on a small bed of pesto on the edge of the plate for decoration and serve quickly. Variation: The dish can also be combined with ricotta or mozzarella cubes and fried zucchini slices.
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