Balsamic Pesto Pasta With Tomatoes
A no cook balsamic pesto pasta sauce, fantastic for Summer pasta nights. Just blitz the ingredients, cook the pasta, mix the two, and voila.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 tablespoon
- 1 fork
- 1 blender or food processor
- 1 pasta ladle
- 1 cheese grater
Ingredients
- 30 cherry tomatoes
- 15 Sun Dried Tomatoes - Taste with Gusto
- 50 gr roasted almonds
- 1 handful fresh basil leaves
- 4 tbsp Belmorso Extra Virgin Olive Oil 1 lt or drizzle generously
- 2 tbsp Belmorso IGP Balsamic Vinegar of Modena or drizzle generously
- 400 gr Linguine pasta
- pecorino cheese enough to grate on top
Instructions
- Wash and cut the cherry tomatoes in half. If your food processor is strong enough, you can add them whole.
- Boil the water for the pasta with plenty of good quality salt. We are using a Sicilian salt.
- Add the chopped or whole cherry tomatoes, the sundried tomatoes, the almonds, and the basil all together in your blender or food processor.
- Then add the Belmorso EVOO & New Balsamic IGP.
- Blitz shortly if you want to keep a chunky rustic texture, or longer if you'd like a smooth balsamic pesto.
- Add the linguine pasta to cook.
- Once cooked, drain, and mix with the balsamic pesto you made earlier. You can keep some cooking water just in case, but we had plenty of pesto to coat the pasta, so I didn't add any pasta water.
- Mix well and serve with a generous grating of pecorino cheese.PS: Don't substitute Pecorino for Parmesan, as it's this cheese that really elevates this dish. If you can't find pecorino, use Romano cheese.
Notes
As usual, if you'd like to cut the calories, serve a smaller portion or cook less pasta. Any leftover pesto will taste delicious on a bruschetta style bread, or as a spread for your sandwiches, and even a side to your scrambled eggs.