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Pasta with Tomato and Herb Pesto

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Pasta with Tomato and Herb Pesto

The perfect pasta with tomato and herb pesto recipe with a picture and simple step-by-step instructions.

  • 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
  1. 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.
  2. 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.
  3. Arrange the pasta with tomato pesto on plates and serve sprinkled with Parmesan cheese.
Dinner
European
pasta with tomato and herb pesto

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Written by John Myers

Professional Chef with 29 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.

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