Tomato and Basil Pasta
Fresh pasta tossed with a chunky raw tomato, basil and pine nut pesto, finished with Parmesan.
| prepBring a large saucepan of salted water to the boil | |||
| 50 g pine nuts | Toast pine nuts over medium heat, 2–3 min | Chop toasted nuts, basil, tomatoes & garlic | Toss pasta, pesto, Parmesan & oil; season |
| 100 g bunch of basil, leaves picked | |||
| 8–10 medium vine-ripened tomatoes | |||
| 1 garlic clove | |||
| 400 g fresh pasta (penne, rigatoni or tortiglioni) | Crush garlic with sea salt until smooth | ||
| 30 g Parmesan, finely grated | Cook pasta 3 min until al dente | ||
| 100–150 ml extra-virgin olive oil | |||
| Sea salt | |||
| Black pepper | |||
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