Pasta with Salad Pesto and Cherry Tomatoes
Pasta with salad pesto and cherry tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g linguine
- Salt
- 2 Garlic cloves
- 2 stems basil
- 2 handfuls arugula
- 30 g peeled almond kernels
- 9 tbsp Olive oil
- 30 g Parmesan
- pepper (coarsely ground)
- 200 g cocktail tomatoes (yellow and red)
- 1 chili pepper
Instructions
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1.
Cook the linguine in boiling salted water according to package instructions until al dente.
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2.
Meanwhile, peel the garlic. Wash and dry the basil; set aside a few leaves for garnish. Clean and rinse the arugula, then dry it. Blend the arugula with the basil leaves and almonds in a food processor, adding about 6 tbsp olive oil until a slightly creamy consistency is reached. Grate the parmesan and fold it in. Season the pesto with salt and pepper.
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3.
Wash the tomatoes and cut them in half or leave whole as desired. Wash and halve the chili pepper.
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4.
Drain the pasta in a colander and let it rest briefly. Heat 3 tbsp olive oil in a wide pan, lightly sauté the chili pepper and tomatoes over medium heat, then add the pasta and toss quickly. Remove from heat and stir in the pesto. Garnish the linguine with basil leaves and sprinkle with pepper.
