By Alex McNaught
Fresh Tomato Pesto Pasta
3 steps
Prep:10minCook:10min
Updated at: Wed, 16 Aug 2023 21:58:58 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
22
High
Nutrition per serving
Calories470.4 kcal (24%)
Total Fat18.7 g (27%)
Carbs50.9 g (20%)
Sugars4.7 g (5%)
Protein27.2 g (54%)
Sodium552.7 mg (28%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Add the almonds and garlic to a food processor and blend until finely chopped. Set aside 2 tomatoes per person, then place remaining tomatoes in the food processor along with the basil, chilli and blend until combined. Transfer to a bowl and stir through parmesan. Season well with salt and pepper and set aside.
Step 2
Cook pasta in a large saucepan of salted boiling water according to packet instructions. Reserve 1/4 cup of pasta water then drain pasta and return to saucepan. Add pesto and reserved pasta water and mix to combine.
Step 3
Divide pasta between serving bowls and spoon a dollop of ricotta over the top. Halve reserved tomatoes and place over the top. Season with black pepper and extra basil leaves on top. Serve.
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