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:
For the garnish:
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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