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Here are the ingridients that are needed to serve a yummy Pasta with pistachio pesto and roasted tomatoes:
- You need 500 g of short pasta.
- You need Handful of fresh basil.
- Take Clove of garlic.
- Provide of About 20 g of Parmesan (good sprinkle).
- Use of About 20 g of unsalted, peeled pistachios.
- Use of Olive oil.
- Get Handful of cherry tomatoes.
- Use to taste of Salt.
Done with the ingridients? Below are the sequences on serving Pasta with pistachio pesto and roasted tomatoes:
- Wash and cut tomatoes in half. Roast at 150 for about an hour. Set a side.
- Cook pasta according to instructions in salted water. Meanwhile, wash basil and dry leaves well. Add basil, Parmesan, garlic, pistachio nuts and a drizzle of oil to a mini chopper. Whizz up for a min to make your pesto.
- Save a small cup of cooking water. Drain pasta and put back into pan. Add pesto, cup of cooking water and tomatoes. Mix well and serve with a sprinkle of pistachio nuts :).
Enjoy our September cover recipe: Chicken pesto pasta with roasted tomatoes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Once the pasta and sauce and roasted tomatoes are all ready to go, combine them in your large stockpot, along with a few generous handfuls of baby spinach and some fresh basil. Then stir the mixture together for a minute or so, until the spinach has wilted, and the pasta is evenly coated. Keyword: Pesto pasta salad, ricotta pasta, roasted tomatoes.
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