Light Pesto Pasta With Cherry Tomatoes

 

This is a quick and easy recipe that using pesto sauce, cherry tomatoes and herbs. It is light and nice.

 

Note:

 

Tbsp = tablespoon.

Chopped = chopped or cut into ½ cm pieces.

 

METHOD:

 

1. Boil the water in a large pot.
2. Once the water boils, add a tbsp of salt.
3. Next, add the dry linguine into the pot. Let it cook for 9 minutes or for the time stated on the instruction on the packaging until al dente.
4. Add 3 tablespoons of extra virgin olive oil to the pan.
5. Place your pan onto the stove at a low temperature and add the pasta (once cooked al dente), cherry tomatoes and chopped parsley, then mix slightly.
6. Next add the pesto sauce and 4 tablespoons of pasta water into the pasta.
7. Now mix this through your pasta. Add more pasta water if required.
8. Stir, mix, and toss the pasta in the pan.
9. Remove the pan from the stove.
10. Transfer the pasta to the plates. Grate some cheese and sprinkle some pepper onto the pasta.

 

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

 

Cuisine inspiration: Italian

 

Servings: 4

 

INGREDIENTS:

 

500g linguine.

1 jar (190 g) pesto sauce.

20 cherry tomatoes.
1 cup of chopped parsley.
4 tablespoons olive oil.
Grated cheese.

1 tbsp salt.

¼ tbsp black pepper powder.