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Ingredients
Pasta with Lettuce and Cherry Tomato Pesto
- For the pesto
- 80 grams Lettuce
- 1 Tbsp slivered almonds
- 1 bunch parsley (or 80 g spinach)
- salt
- ½ garlic clove (peeled)
- 1 Tbsp grated Parmesan
- lemon juice
- 60 milliliters olive oil
- 60 grams butter
- also
- 400 grams Casarecce pasta (alternatively Penne pasta)
- salt
- 150 milliliters Vegetable broth
- 1 sliced garlic clove
- 2 slices ginger
- 3 dried chili peppers
- fresh cracked peppers
- 150 grams Cherry tomatoes
- 1 Tbsp olive oil
- Parmesan (freshly grated)
For the pesto, rinse the lettuce and spin dry. Toast the flaked almonds in a dry pan and leave to cool. Rinse the parsley, shake dry, blanch the stems for 2 minutes in boiling salted water, rinse in cold water and squeeze. Purée lettuce leaves, parsley, garlic, Parmesan, almonds, lemon juice, olive oil and butter in a kitchen blender. Season pesto with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente (about 5 minutes less than the package instructions say), drain and put them back into the pot. Add broth, garlic, ginger and chile and cook briefly. Mix in the lettuce pesto, remove the whole spices and season the pasta with pepper. Rinse and halve the tomatoes. Heat the olive oil in a pan and warm the tomatoes over mild heat. Season with salt and pepper. Serve the pasta with cherry tomatoes on warmed pasta plates. Sprinkle with Parmesan.