Zoodles with pesto with dried tomatoes
first courses from Italy
Cavatelli with pesto of dried tomatoes and pine nuts
Cavatelli with pesto of dried tomatoes and pine nuts
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
Cavatelli with pesto of dried tomatoes and pine nuts
preparation
step 1
Cut into pieces the tomatoes and then simply put all the ingredients in a blender and chop until you get a nice consistent and homogeneous cream.
step 2
Cook in boiling salted water the pasta. This dressing can be adapted to all formats, but will perhaps its so mediterranean scent that I find perfect for trofie or cavatelli!
step 3
tempering the pesto with a little water of cooking, add the pasta and serve this first steaming plate! The pesto will keep for 48 hours in the refrigerator stored in an airtight container up to three months portioned.
step 4
Leave the pesto so well hard, if you want to spread it on toast or use it for stuffing.
step 5
Try it also as an alternative to the classic sauces to accompany hamburger and fries adding even a little dolio to bring it to the desired consistency.