Tomato-Chili-Pesto with ribbon noodles

Name: Tomato-Chili-Pesto with ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g dried tomatoes in oil; 25 g Pine nuts; 75 g Manchego cheese; 2 red chillies; 400 g ribbon noodles; 7-10 Tbsp Salt; 150 ml Olive oil; 3 Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g dried tomatoes in oil
25 g Pine nuts
75 g Manchego cheese
2 red chillies
400 g ribbon noodles
7-10 Tbsp Salt
150 ml Olive oil
3 Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Drain the dried tomatoes. Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Cut 50 g cheese into small cubes. Clean, wash and pat dry the chillies.
2
Core 1 pod and cut into pieces. Cut second pod into rings, remove seeds. Put the rings aside for garnishing. Prepare pasta in boiling salted water according to package instructions. Cut dried tomatoes into pieces.
3
Finely puree pine nuts, dried tomatoes, cheese cubes, chilli pepper and oil in the universal chopper. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Dice the tomatoes,
4
Grate the remaining cheese. Drain the pasta, drain briefly, put back into the pot, add the pesto, stir and serve. Sprinkle with cheese and garnish with basil and chilli rings.