Pasta Pesto Alla Genovese
Preparation time
10 min
Cooking time
20 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
4
Quick, simple and always delicious. This classic dish from Liguria is one of those meals where you can whip up something wonderful with just a few ingredients. With Bertolli mezze pasta and pesto, plus some fresh extras. Perfect for weekdays and ready in no time.
In this recipe
Preparation
1. Preheat the oven to 220 degrees.
2. Cut the cherry tomatoes into quarters and drizzle with some olive oil, salt and pepper.
3. Place them on a baking tray in the oven and roast them until they look nicely baked, about 5 to 10 minutes.
4. Fry the pine nuts with a little Bertolli olive oil in a frying pan until golden brown. Set aside on some kitchen paper.
5. Cook the pasta according to the instructions on the packet in plenty of salted water.
6. Drain, but keep a cup of the cooking liquid.
7. Mix the pasta with the pesto, reserving a little pesto for garnishing later. Add a little cooking liquid to make it creamier.
8. Add the tomatoes, along with half of the Parmesan cheese and the pine nuts.
9. Garnish with some chopped fresh basil, some Parmesan cheese and your remaining pesto. Add salt and pepper to taste.
Buon appetito!
Ingredients
• 400 g Bertolli Mezze Maniche (or Penne Rigate)
• 1 jar Bertolli Pesto alla Genovese
• 250 g cherry tomatoes
• Handful of fresh basil leaves
• 4 tbsp pine nuts
• 75 g Parmesan cheese, grated
• Extra virgin olive oil
• Salt and pepper to taste
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