John Myers
Contents
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Ingredients
- 250 g Date tomatoes
- 1 bunch Basil
- 1 bunch Parsley
- 2 tbsp Pumpkin seeds
- 20 g Parmesan
- 2 tsp Parmesan cheese
- 150 ml Rapeseed oil
- Salt and pepper
- 180 g Spaghetti
Instructions
- Cut the date tomatoes in half. Pluck the basil leaves and parsley leaves from the stems. Finely puree with Parmesan (20gr), pumpkin seeds, rapeseed oil, salt and pepper with a blender. Fill into 2 glasses with about 250 ml content and close.
- Cook the pasta in plenty of salted water according to the instructions on the package. Drain the pasta and collect some pasta water. Put the pasta in a saucepan, stir in with a little pasta water and 2-3 tbsp pesto.
- Arrange the pasta with tomato pesto on plates and serve sprinkled with Parmesan cheese.
Nutrition
Serving: 100gCalories: 343kcalCarbohydrates: 18.7gProtein: 8gFat: 26.5g
