Pasta with knife-chopped sun-dried tomato pesto
Casarecce with rustic sun-dried tomato, pine nut, basil and Parmesan pesto, chopped by knife without a blender.
Active time25 min
CookingNot specified
Total30 min
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Ingredients
- 1 clove of garlic
- 15 g basil
- 60 g Parmesan
- 350 g dried casarecce
- 30 ml olive oil
- 40 g pine nuts
- 150 g sun-dried tomatoes in oil
Preparation
Drain the tomatoes. Peel and finely chop the garlic; wash and slice the basil and grate the Parmesan. Dry-toast the pine nuts for 2 minutes, cool slightly and chop. Finely chop the tomatoes with a knife. Mix with the garlic, basil, Parmesan, pine nuts and oil in a bowl.
1 clove of garlic15 g basil60 g Parmesan30 ml olive oil40 g pine nuts150 g sun-dried tomatoes in oil- knife
- chopping board
- grater
- frying pan
- mixing bowl
Meanwhile, cook the casarecce according to the packet instructions. Reserve a small cup of cooking water, then drain. Mix with the pesto off the heat and loosen with a little of the reserved water if necessary.
350 g dried casarecce- saucepan
- colander
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration