Tagliatelle with nuts-tomato pesto

Heat the oil and fry the shallot for about 4 minutes.

Add the garlic and fruit for another minute. Add the tomato paste and stir for 1 minute. Allow this mixture to cool.

Bring plenty of water with salt to the boil for the pasta. Put the shallot-tomato mixture in a measuring cup together with the sun-dried tomatoes, walnuts, parsley, thyme leaves, oil, salt and freshly ground pepper. Grind with a hand blender into a pesto. Cook the tagliatelle al dente.

Serve the pasta with the pesto and some freshly grated Parmesan cheese.