in

Pasta with Tomato and Chilli Pesto

5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 296 kcal

Ingredients
 

  • 200 g Date tomatoes
  • 1 medium sized Chilli pepper
  • 50 g Parmesan
  • 1 medium sized Clove of garlic
  • 0,5 bunch Parsley
  • 100 ml Rapeseed oil
  • 200 g Spaghetti
  • Salt
  • 1 tsp Grated Parmesan

Instructions
 

  • For the tomato-chili pesto: peel off the tomatoes, clove of garlic, cut in half and quarter, pluck the parsley leaves from the stems., Halve the chilli pepper and remove the seeds. Finely puree everything with a blender. Fill into glasses. Store in a cool and dark place, but do not store in the refrigerator.
  • Cook the pasta in plenty of boiling salted water until firm to the bite, drain and drain well. Mix 2 tablespoons of tomato-chili pesto with the pasta. Arrange on plates and serve sprinkled with stacked Parmesan.

Nutrition

Serving: 100gCalories: 296kcalCarbohydrates: 26.9gProtein: 8.5gFat: 17.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Asparagus and Chicken Ragout

Augsburger Pretzels