Pasta Pesto alla Genovese
Preparation time
Cooking time
30 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
4
In this recipe
Preparation
- Preheat the oven to 220 °C.
- Cut the cherry tomatoes into quarters and drizzle with a dash of olive oil, pepper and salt.
- Spread the tomatoes on a baking tray lined with baking paper. Roast them in the oven for 5-10 minutes, until they are lightly caramelised and slightly parched.
- Toast the pine nuts in the pan until golden brown. Remove them from the pan and set aside.
- Cook the pasta according to the instructions on the package in generously salted water.
- Drain the pasta, reserving a cup of the cooking water.
- Mix the pasta with the pesto, reservering a small amount of pesto for garnish. Add a bit of the cooking water to make it smoother.
- Add the tomatoes, along with half of the Parmesan cheese and the pine nuts.
- Garnish with the rest of the Parmesan cheese, pine nuts, fresh basil leaves and the remaining pesto. Season with salt and pepper, if needed.
Buon appetito!
Ingredients
- 1 jar Bertolli Pesto alla Genovese – 185 grams
- Pasta – 400 grams
- Cherry tomatoes – 250 grams
- Fresh basil for garnish
- Pine nuts – 4 tablespoons
- Parmesan cheese – 75 grams
- Extra virgin olive oil
- Salt and pepper to taste
View the nutritional value
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