Basil Pesto and Cherry Tomato Pasta

Von Chef Jack Ovens · 25 Min.

Zutaten

Zubereitung

1. Bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the packet says. Drain, reserving at least 2 cups (500 ml) of the pasta water.
2. In a mortar, crush the pine nuts and garlic into a rough paste. Add the basil and keep pounding. Add the Parmigiano Reggiano, 3 tbsp (60 ml) olive oil, lemon juice, salt and pepper, and pound until a paste forms. Thin with olive oil until it is thick but easy to pour. Adjust the seasoning and set aside.
3. In a pan over medium heat, add 1 tbsp (20 ml) olive oil, the crushed garlic and the chilli flakes if using. Sauté for 2 minutes, stirring, until lightly golden and fragrant. Add the halved cherry tomatoes and cook until they start to soften, about 6 to 8 minutes. Season to taste.
4. Raise the heat to medium high and deglaze with the white wine or vegetable stock. Simmer for 1½ to 2 minutes, until reduced by a third.
5. Add the drained pasta, a generous amount of Parmigiano Reggiano and the basil pesto. Mix well, adding pasta water to adjust the sauce. Cook for 2 minutes, check the seasoning, then remove from the heat.
6. Serve in bowls and top with more Parmigiano Reggiano, chilli flakes if using, basil leaves and cracked black pepper.

Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.

Mehr Rezepte mit

KnoblauchKäseZitroneTomateParmesanNudelnKirschtomatePinienkern