Pasta with Pesto and Vegetables
Pasta with pesto and vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Tortiglioni pasta
- 50 g peeled almond kernels
- 1 bunch basil (large)
- 2 Garlic cloves
- Salt
- pepper (ground)
- 80 g grated pecorino cheese
- 100 ml olive oil
- 1 green bell pepper
- 250 g Cherry Tomatoes
- basil (for garnish)
Instructions
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1.
Roast almonds without fat in a pan. Wash and dry basil, then shake off excess moisture. Peel garlic and blend with basil, almonds, and pecorino using an immersion blender, letting the olive oil stream through slowly. Season with salt and pepper.
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2.
Wash, trim, halve, deseed, remove all white membranes from the bell pepper, and cut into strips.
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3.
Wash and halve the tomatoes.
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4.
Cook pasta in plenty of boiling salted water al dente; after 5 minutes add the pepper strips to cook together. Take out about 4 tablespoons of pasta water and stir it into the herb sauce, then drain the pasta with pepper strips and let it dry well. Mix pasta with pepper strips, tomatoes, and pesto, garnish with basil, and serve.
