Nutrition Facts
6 servings
6
Recipe for Pasta with Red Pesto
Here’s an idea for preparing pasta and enjoying it. Red pesto is just as good and flavorful as the green one we all know, and it brings a lot of flavors to your pasta!
Ingredients
240 Pasta (here, small shapes)
120 Tomato confit in oil
20 ground almond
40 grated parmesan
1 clove Garlic
15 basil leaves
1 Zucchini
Olive oil or the oil from the sun-dried tomatoes
Salt
Pepper
Pine nut
Directions
1
In the blender, place the tomatoes, almond powder, garlic, grated cheese, and basil. Blend, then pour the mixture into a small dish and drizzle with olive oil. Season with salt and pepper if needed. Set aside!
2
In a pot of boiling salted water, cook the pasta for 6 to 7 minutes (time may vary depending on the pasta chosen). Drain and then mix with a drizzle of olive oil or oil from the sun-dried tomatoes.
3
To finish, lightly grill the zucchini noodles in a bit of oil and place them on skewers like I did or roll them like roses. Toast the pine nuts. Mix the pasta with the red pesto and decorate with the zucchini and pine nuts.
Ingredients
Ingredients
240 Pasta (here, small shapes)
120 Tomato confit in oil
20 ground almond
40 grated parmesan
1 clove Garlic
15 basil leaves
1 Zucchini
Olive oil or the oil from the sun-dried tomatoes
Salt
Pepper
Pine nut
Directions
Directions
1
In the blender, place the tomatoes, almond powder, garlic, grated cheese, and basil. Blend, then pour the mixture into a small dish and drizzle with olive oil. Season with salt and pepper if needed. Set aside!
2
In a pot of boiling salted water, cook the pasta for 6 to 7 minutes (time may vary depending on the pasta chosen). Drain and then mix with a drizzle of olive oil or oil from the sun-dried tomatoes.
3
To finish, lightly grill the zucchini noodles in a bit of oil and place them on skewers like I did or roll them like roses. Toast the pine nuts. Mix the pasta with the red pesto and decorate with the zucchini and pine nuts.
Notes
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EN