INGREDIENTS FOR 6
450 g penne, coarse salt
Pesto: 30 g fresh basil leaves, 1 clove garlic,
30 g toasted pine nuts, 30 g grated pecorinocheese, 150 ml
extra virgin olive oil, salt and pepper
Vegetables: 4 vine tomatoes , 1yellow pepper, 2 cloves garlic,
1 pinch dry chily pepper, 100 ml extra virgin olive oil, 30 g toasted
pine nuts, 4-5 basil leaves, salt
How to prepare
For the pesto, grind or blend all the ingredients together.
Blanch the tomatoes, remove the skin and seeds and cut tinto cubes. Wash the pepper, remove the skin and cu tinto small cubes. Bring together in a bowl, the tomatoes, bell pepper, garlic cloves cut in half, a pinch of salt and the chili pepper, cover with olive oil and let stand for at least an hour.
Cook the pasta al dente in salted water. Dress with the pesto. Add the vegetables after removing the garlic and garnish with toasted pine nuts and basil leaves.