LINGUINE CON PESTO ALLA GENOVESE E POMODORINI! SQUISITE!

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.

Cook pasta in salted boiling water until al dente, according to package instructions.

While pasta cooks, prepare the pesto by blending fresh basil, pine nuts, garlic, and parmesan cheese in a food processor.

Slowly drizzle in olive oil while blending until smooth and creamy, scraping down the sides as needed.

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

Halve cherry tomatoes and set aside.

Drain pasta, reserving a cup of pasta water.

In a large mixing bowl, combine hot pasta with pesto, adding reserved pasta water as needed to achieve desired consistency.

Gently fold in cherry tomatoes until evenly distributed.

Serve immediately, garnished with extra parmesan and fresh basil if desired.

Cooking Techniques

Spice Level:

Allergens