Pine pesto to pasta
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 collar Parsley
- 2 Basil pots
- 4 TABLESPOONS Pine nuts
- 1-2 Garlic cloves
- 3 TABLESPOONS grated parmesan cheese
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g thin, white ribbon noodles (Tagliatelle, Pasta All`Uovo)
- 125 g cherry tomatoes
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp fresh herbs
Directions
- 1
For the pesto, wash the herbs and chop them coarsely. Roast the pine nuts. Peel and chop garlic. Puree the herbs, half the pine nuts, garlic, parmesan and oil in a blender. Season with salt and pepper. Cover and leave to stand.
- 2
Meanwhile cook the pasta in boiling salted water for about 8 minutes, then drain. Clean, wash and halve the tomatoes. Melt the fat. Swivel the pasta and tomatoes in it. Sprinkle with pesto and remaining pine nuts and serve garnished with fresh herbs
- 3
E 12.71 g/ F 32.26 g/ KH 47.76 g
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