A glorious sun-dried tomato pasta
This homemade pesto has neither pine nuts nor walnuts and almonds but tender sun-dried tomatoes that upgrade immediately the sauce and add an earthy, wholesome taste to your dish.
We already know what's on the menu for tonight's supper, don’t we?!
Servings: 2
Time: 10 mins
Method:
1) Start with the pesto sauce, combining almond butter, Ergon sun-dried tomatoes, basil, and parmesan in a food processor. Season with salt and pepper to taste, add olive oil and beat for 30 seconds more until emulsified. Set the pesto sauce aside.
2) Cook pasta in a large pot of boiling, salted water following the instructions of the package. Drain and keep some pasta water in a small cup.
3) Mix pesto mixture into pasta and serve on plates topped with grated parmesan and basil leaves.
Store the remaining pesto sauce into an airtight container in the refrigerator for up to 1 week and use it into salads, crostini, sandwiches, etc.
Ingredients:
For the pesto sauce:
160 g Ergon almond butter
80 g Ergon sun-dried tomatoes in olive oil
40 g fresh basil
140 g olive oil
50 g parmesan cheese
1 clove of garlic
Salt & pepper
To assemble:
300 g Ergon spaghetti No.6
100 g homemade pesto sauce
30 g grated parmesan
