Filter
Reset
Sort ByRelevance
Clement
Pasta with pesto sauce and grilled tomatoes
Stuffed basil-pine kernel with creamy white wine pesto sauce, grilled vine tomatoes sprinkled with arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic cleave and halve the vine tomatoes.
-
Mix the garlic with the oil. Season with pepper and salt. Brush the cutting edge of the tomatoes with the garlic oil.
-
Cook the pasta according to the instructions on the package.
-
In the meantime, heat the grill pan without oil or butter and grill the tomatoes for 2 minutes on the cutting edge. Turn and grill for 1 min.
-
Heat the mascarpone in a saucepan with the wine and pesto for 3 minutes on low heat. Stir smooth and season the sauce with pepper.
-
Mix the pasta with the pesto sauce. Spoon into deep plates.
-
Place the tomatoes in between and sprinkle with the arugula. Sprinkle with the oil. Season with pepper.
Blogs that might be interesting
-
25 minMain dishoranges, rice, chicken fillets, curry powder, butter, Red onions, garden peas, cress,curry chicken with orange rice -
50 minMain dishwheat flour, salt, medium sized egg, semi-skimmed milk, shallot, unsalted butter, breakfast bacon,exciting bacon pancakes with onion -
20 minMain dishMacaroni, olive oil, hamblock, meat tomato, maize, pea, mature cheese cubes, parsley, butter,happy macaroni -
45 minMain dishbaking flour, curry powder, sunflower oil, baby potatoes, breaded pork schnitzel,schnitzel with baby potatoes and curry cauliflower
Nutrition
750Calories
Sodium31% DV740mg
Fat77% DV50g
Protein32% DV16g
Carbs18% DV55g
Fiber20% DV5g
Loved it