Pasta con Pesto e Pomodorini

Pasta con Pesto e Pomodorini is a vibrant Italian breakfast dish that combines al dente pasta with a fresh basil pesto and juicy cherry tomatoes. This kosher recipe offers a delightful start to the day with its rich flavors and wholesome ingredients.

Ingredients

• Pasta (spaghetti or your choice) - 150g
• Fresh basil leaves - 50g
• Pine nuts - 30g
• Parmesan cheese (grated, kosher) - 30g
• Garlic (clove) - 1
• Olive oil - 60ml
• Cherry tomatoes - 200g
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, prepare the pesto by combining basil leaves, pine nuts, garlic, and Parmesan cheese in a food processor.
3. Pulse the mixture while slowly adding olive oil until a smooth paste forms. Season with salt and pepper to taste.
4. Halve the cherry tomatoes and set aside.
5. Once the pasta is cooked, drain it and reserve a small cup of the pasta water.
6. In a large mixing bowl, combine the hot pasta with the pesto, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Gently fold in the cherry tomatoes until well mixed.
8. Serve immediately, garnished with extra basil and Parmesan if desired.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh basil and tomatoes.
• Provides healthy fats from olive oil and pine nuts.

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