Pasta with Basil and Mussels

Ingredients

• 3 ripe tomatoes
• 400 g linguine
• Salt
• 200 g mussels (pre-cooked and opened)
• 2 finely chopped garlic cloves
• 100 ml White wine
• 1 bundle basil
• 2 tbsp pine nuts
• 100 ml olive oil
• 2 tbsp freshly grated Parmesan
• pepper (ground)

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock them in cold water, peel, quarter, seed and dice finely. Cook the linguine in plenty of salted water until al dente.

2. 2.

   Wash the mussels, pat dry and sauté with garlic in 2 tbsp olive oil. Deglaze with white wine and simmer for about 2 minutes.

3. 3.

   Blend roughly chopped basil (leaving some leaves for garnish) with pine nuts into a pesto, gradually adding oil until smooth. Stir in parmesan and season with salt and pepper.

4. 4.

   Add the tomatoes and drained pasta to the mussels and fold in the pesto. Taste and serve garnished with remaining basil leaves.