Basil Pesto and Cherry Tomato Pasta

Por Chef Jack Ovens · 25 min

Ingredientes

Modo de preparo

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.

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