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TOMATO & BASIL PESTO PASTA

Servings: 4

Hands On Time : 10 Minutes

Cooking Time: 10 Minutes

Ingredients

400g fresh pasta (penne, rigatoni or tortiglioni)

50g pine nuts

100g bunch of basil, leaves picked

8–10 medium vine-ripened tomatoes

30g Parmesan, finely grated

Core ingredients

1 garlic clove

100–150ml extra-virgin olive oil

Sea salt and black pepper

Instructions

1)Ensure a large saucepan of salted water has come to the boil.

2)Place a small frying pan over a medium heat and add the pine nuts.

3)Add the pasta to the pan and cook the pasta for 3 minutes until just al dente.

4)Meanwhile, crush the garlic and a good pinch of sea salt with the flat of a knife on a chopping board until smooth. Tip the toasted pine nuts onto the board with the garlic and roughly chop with the basil and tomatoes until you have a chunky mix.

5)Tip this into a large bowl along with the drained pasta, parmesan and olive oil. Mix until it’s completely coated in the pesto. Check the seasoning and serve.

Nutritional

KCALS

691

FAT

39g

SAT FAT

6g

CARBS

63g

SUGARS

6g

FIBRE

7g

PROTEIN

19g

SALT

0.21g

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