in Italy

Spaghetti with pesto cream and tomatoes

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Ingredients for 4 servings:

  • 500g spaghetti
  • 150 g basil pesto
  • 200 ml cream
  • 2 cloves garlic
  • 10 m.-sized tomatoes
  • some olive oil
  • e.g. salt and pepper
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious summer dish

Peel the tomatoes if desired. Deseed and dice the tomatoes. Peel and finely chop the garlic. Cook the spaghetti according to the package instructions until al dente. Meanwhile, gently heat the olive oil and sauté the garlic. Deglaze with the cream and add the pesto. Season the sauce with salt and pepper. Just before the spaghetti is ready, add the tomatoes to the sauce. Drain the spaghetti and toss with the sauce. Serve on pasta plates and sprinkle with fresh Parmesan cheese, if desired. The pasta tastes best in summer when there are delicious, aromatic tomatoes available.

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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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