Spaghetti With Pesto And Cherry Tomato Salad Food

SPAGHETTI WITH PESTO AND CHERRY TOMATO SALAD

Steps:

• Prepare Basil Pesto:
• In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
• With processor running, gradually pour in olive oil until blended.
• Add Parmesan, pulsing to combine.
• Transfer pesto to small bowl.
• Place plastic wrap directly on pesto surface to prevent browning; set aside.
• Prepare Cherry Tomato Salad:
• In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.
• Heat large saucepot of salted water to boiling over high heat.
• Add spaghetti and cook as label directs.
• When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
• Drain spaghetti and return to saucepot.
• Add pesto and reserved cooking water; toss well to distribute vegetables.
• To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
• Garnish with basil sprigs.

CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA

Steps:

• Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.
• While the sauce is cooking, cook the pasta following pack instructions - add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.