Whole Wheat Pasta with Cherry Tomatoes and Pea Pesto

Ingredients

• 300 g cocktail tomatoes
• 2 red onions
• 2 Garlic cloves
• 400 g Whole Wheat Spaghetti
• Salt
• 1 tbsp butter
• 1 tbsp shelled pistachios
• 150 g peas
• 3 tbsp vegetable broth
• Pepper
• 2 tbsp crème fraîche
• 2 tbsp chopped mint
• 1 tbsp lime juice
• 3 tbsp olive oil
• a pinch sugar
• 1 tbsp dark balsamic vinegar
• 3 tbsp basil strips

Instructions

1. 1.

   Wash the tomatoes and leave whole or halve them depending on size. Peel the onions and garlic; slice the onion into rings or strips and mince the garlic. Cook the pasta in plenty of salted water until al dente.

2. 2.

   Meanwhile, sauté the garlic in a hot pan with melted butter, add the pistachios and continue cooking. Stir in the peas, pour in the broth, cover and simmer for 5 minutes. Mix in the crème fraîche, lime juice and mint, then blend finely with an immersion blender. Season with salt and pepper and keep the pesto warm.

3. 3.

   Sauté the onion strips in hot olive oil, add the tomatoes and cook together. Season with salt and pepper, sprinkle sugar and glaze lightly. Drizzle the vinegar over the top and adjust seasoning. Drain the spaghetti, mix with the tomatoes, place on preheated plates, spoon a bit of pea pesto over, and garnish with basil strips.