Pasta with Pesto and Cherry Tomatoes

Instructions

1. Step 1

   Place the pine nuts in a dry skillet over medium heat. Toast, stirring frequently, until lightly golden and fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: small skillet, wooden spoon

2. Step 2

   Combine the basil, garlic, Parmesan, toasted pine nuts, and ⅝ tsp (4 gr) salt in a food processor. Pulse until finely chopped, then add the olive oil gradually and process just until a thick pesto forms.

   Timer: 3 min (fixed)

   Ingredients used: 50.0 gr Basil, 120.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 60.0 gr Parmesan Cheese, 4.0 gr Salt

   Cookware: food processor

3. Step 3

   Pour the water into a large pot, add the remaining 2 ½ tsp (16 gr) salt, and bring to a boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 16.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

4. Step 4

   Add the pasta and cook at a steady boil until al dente, stirring occasionally according to the package timing.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr penne pasta

   Cookware: large pot, wooden spoon

5. Step 5

   While the pasta cooks, halve the cherry tomatoes.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 gr Cherry Tomato

   Cookware: Chef Knife, cutting board

6. Step 6

   Scoop out 200 ml of the pasta cooking water, then drain the pasta and return it to the pot off the heat.

   Timer: 2 min (fixed)

   Cookware: colander, large pot, measuring cup

7. Step 7

   Add the pesto and tomatoes to the pasta. Toss thoroughly, adding reserved cooking water a little at a time until the pesto coats the pasta smoothly.

   Timer: 2 min (fixed)

   Cookware: large pot, wooden spoon