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!

Advertisements

One Comment on “Changing 1 ingredient makes a world of difference

  1. Pingback: Changing 1 ingredient makes a world of difference | frankensportblog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: