Tagliolini with Tomatoes and Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 250 grams black Olives
- 2 garlic cloves
- 300 grams Cherry tomatoes
- 1 bunch Basil
- 3 pinches salt
- 3 pinches sugar
- freshly ground peppers
- 600 milliliters olive oil
- 100 grams Shelled pistachio
- 350 grams Tagliolini
- 30 grams shaved Parmesan
Preparation steps
1.
Pit olives. Peel garlic and chop finely. Rinse and halve cherry tomatoes. Rinse, dry and finely chop basil. Combine cherry tomatoes, basil, 1 clove of garlic, 2 pinches of salt, 2 pinches of sugar and a pinch of pepper with 100 ml of olive oil (approximately 2/5 cup) in a bowl and let stand for 20 minutes. Stir occasionally.
2.
Place pistachios, olives and remaining garlic in a blender, season with salt, sugar and pepper and gradually add remaining olive oil. Puree until creamy (puree finely or coarsely to taste). Place pesto into a large bowl.
3.
Cook tagliolini in boiling salted water until al dente and drain. Combine pasta with pesto and toss well. Arrange pasta on plates and top with marinated cherry tomatoes. Sprinkle with Parmesan and serve.
