Farfalle with fresh tomato and basil pesto

Ingredients for 2 servings:

• 1 handful of fresh basil, picked leaves
• 10 tomatoes, dried
• 1 tbsp pine nuts, crushed
• some tomato(s), passed
• 1 small onion(s), red
• 1 garlic clove(s)
• 1 shot of balsamic vinegar, dark
• ½ cup olive oil
• 300 g farfalle (or other pasta)
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with pine nuts, very easy, vegan, quick

Briefly roast the pine nuts without fat. Be careful not to burn them! Finely chop the onion and garlic and fry in a little oil. Finely chop the sun-dried tomatoes. Place the washed basil leaves in the blender with the above ingredients. Drizzle with a little oil and blend at first slowly, then on a higher speed. If the blender has trouble blending, add a little passata or oil, but not too much, so the pesto doesn’t become too runny. Season with balsamic vinegar to taste. Cook the pasta according to the instructions, but not too soft. Then drain and set aside. Lightly fry the pasta in a little olive oil in a high pan, then stir in the pesto and serve immediately.