Basil Pesto and Cherry Tomato Pasta | Budget Family Friendly Recipes

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie option, while pecorino is often less expensive.

Toast 5 g of pine nuts in a pan over medium heat for 2 to 3 minutes until golden, then remove and cool.

Place a pot of water over high heat, season with salt, and bring to a boil.

In a mortar and pestle, combine cooled pine nuts and 2 cloves of garlic, and pound into a paste.

Add 40 g of fresh basil and a sprinkle of salt, and continue to pound until it forms a thick paste.

Grate about 5 to 10 g of parmesan cheese and mix it into the paste.

Add 60 mL of extra virgin olive oil and the juice of 1/4 of a lemon, mixing until smooth.

Season the pesto with salt and cracked black pepper to taste, then set aside.

Slice 250 g of cherry tomatoes in half lengthwise.

Crush and roughly chop 5 cloves of garlic, seasoning with sea salt flakes.

Once the water is boiling, add 400 g of rigatoni and cook for 2 minutes less than package instructions.

In a large pan over medium heat, add 1.5 to 2 tablespoons of olive oil and the crushed garlic and chili flakes, cooking for about 1 minute until fragrant.

Add the sliced cherry tomatoes, salt, and cracked black pepper, cooking for 5 to 6 minutes until the tomatoes break down.

Pour in 80 mL of white wine or vegetable stock and cook for another 2 minutes.

Drain the pasta, reserving 1 to 1.5 cups of pasta water, and add the drained pasta to the pan with the tomato mixture.

Add the basil pesto and mix thoroughly, adjusting the consistency with reserved pasta water as needed.

Cook for an additional 1 to 2 minutes, then serve garnished with more parmesan cheese and torn basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens