Changing 1 ingredient makes a world of difference
My mother made this recipe the day we celebrated my father’s birthday. Remember? I mentioned how everything was unexpectedly vegetarian, even though we hadn’t planned it – pasta included!
This dish was fresh and tasty, perfectly balanced with the crunchy almonds and sweet slow-baked tomatoes.
Here are the ingredients.
For the pesto:
- fresh arugula (rocket) salad
- pine nuts
- garlic
- olive oil
- pecorino cheese
- salt and pepper
For the garnish:
- fresh arugula (rocket) salad
- sliced almonds (unsalted, the ones you use for cakes)
- cherry tomatoes
- olive oil
- salt
- brown sugar
Start by turning your oven on, low. About 80-100C maximum. Slice the cherry tomatoes in half and toss them with the olive oil, salt and brown sugar. Place them on an oven proof plate and bake them until they start drying (about 2-3 hours)
In a blender, add all the ingredients for the pesto. Blend, taste. Taste taste taste until it’s perfect!
Cook the pasta, and toss it with the pesto and the baked tomatoes. Add the fresh arugula at the very end, or else it will wilt with the heat. This pasta can be served warm or cold – we had it cold and it was exceptional. Thank you mummy!
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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