Pasta with Lettuce Pesto and Cherry Tomatoes

Ingredients

• 80 g lettuce leaf
• 1 tbsp almond slivers
• 1 bunch parsley (or 80 g spinach leaves)
• Salt
• 0.5 garlic clove (peeled)
• 1 tbsp grated Parmesan
• Lemon juice
• 60 ml olive oil
• 60 g Butter
• 400 g casarecce (alternatively penne)
• Salt
• 150 ml Vegetable broth
• 1 garlic clove (sliced)
• 2 slices ginger
• 3 dried chili peppers
• black pepper (ground)
• 150 g cocktail tomatoes
• 1 tbsp Olive Oil
• freshly grated Parmesan

Instructions

1. 1.

   Wash and dry the lettuce leaves for the pesto. Roast the almond slivers without added fat and let them cool. Wash the parsley, shake it dry, remove the stems, blanch in boiling salted water for 2 minutes, shock in cold water, and squeeze out excess moisture. Blend the lettuce leaves, parsley, garlic, Parmesan, almonds, a splash of lemon juice, olive oil, and butter in a food processor. Season the pesto with salt.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente (about 5 minutes less than the package instructions), drain, and return it to the pot. Add the broth, garlic, ginger, and chilies; heat briefly. Stir in the lettuce pesto, remove the whole spices, and season the pasta with black pepper. Wash and halve the tomatoes. Heat olive oil in a pan and gently warm the tomatoes over low heat. Season with salt and pepper. Plate the pasta with cherry tomatoes on warmed pasta bowls and sprinkle with Parmesan before serving.