Ten Minutes to Preparing Delicious Pasta with mint and pistachio pesto and roasted tomatoes

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Pasta with mint and pistachio pesto and roasted tomatoes

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Below are the ingridients that are needed to produce a tasty Pasta with mint and pistachio pesto and roasted tomatoes:

  1. Get 500 of of short pasta + salt to taste.
  2. Use of For the pesto :.
  3. You need Handful of fresh mint and basil leaves.
  4. Get of About 20 – 30 grams of unsalted chopped pistachio nuts.
  5. Prepare Tablespoon of Pecorino cheese.
  6. Prepare as needed of Olive oil.
  7. Take of For the tomatoes :.
  8. You need Handful of cherry tomatoes.
  9. Get of Drizzle of olive oil.
  10. You need of Sprinkle of sugar.

Done with the ingridients? Here are the procedures on preparing Pasta with mint and pistachio pesto and roasted tomatoes:

  1. Preheat oven to 160. Wash and slice tomatoes. Place on a baking tray. Drizzle with olive oil and sprinkle with a pinch of sugar. Roast for about 45 50 minutes. When ready, set a side.
  2. Meanwhile bring a pot of salted water to the boil and cook pasta according to instructions. Put pesto ingredients in a food processor and whizz up until smooth.
  3. Drain pasta al dente. Add pesto and mix. Serve with roasted tomatoes on top 😀.

They provide an unexpected but welcome contrast in texture from the chewy linguine and juicy tomatoes. Then drain the pasta and add the drained cooked pasta to the sauté pan with If you want protein, perhaps olive oil-sautéed tofu, or just some salted pan roasted sunflower seeds? Once cold, squeeze out excess water. Seared Halibut Pasta with Pistachio Pesto and Roasted Tomatoes. Greek Lamb Pasta with Mint, Feta and Kefalograviera Cheese.

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