Trofie Pasta With Pesto & Cherry Tomatoes
Fresh pesto pasta, with the sweetness of cherry tomatoes is the perfect combination. Sure to satisfy all tastebuds.
- 5 cups/500g Trofie pasta (or any short pasta)
- 2 cup/50g Fresh Basil leaves
- Salt & pepper
- 1 cup/100g Parmigiano Reggiano
- 1/2 cup/100ml extra virgin olive oil
- 1/2 cup/50g Pine Nuts
- 2 Garlic cloves
- 1 cup/200g cherry tomatoes, halved
Pulse the garlic, salt and pine nuts together a few times to a rough paste in a food processor or blender. Add the basil leaves and pulse again. Continue pulsing until you get a paste, but don’t overdo it – the heat of the machine may turn the pesto bitter. Gradually add the oil, pulsing as you go until just combined. Then finally add the Parmesan cheese and pulse a few times until combined.
Cook the pasta until al dente in a pan of boiling salted water. Add the pasta to a pan and add the pesto and mix well. Add the cherry tomatoes and toss together. Finish with extra parmesan and enjoy.