Spaghetti with pesto & tomatoes flavoured with PDO huile d’olive de la Vallée des Baux-de-Provence

Spaghetti with pesto & tomatoes flavoured with PDO huile d’olive de la Vallée des Baux-de-Provence

4 persons
15 minutes
10 minutes
minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d’olive de la Vallée des Baux-de-Provence

Tips and tricks

You can add a few Lucques du Languedoc PDO olive flakes.

Ingredients

  • 400 g spaghetti
  • Ten cherry tomatoes
  • 4 dried tomato flakes
  • A few basil leaves
  • Grated Parmesan
  • Home-made pesto:
  • 2 garlic cloves
  • 50 g basil leaves
  • 100 g Parmesan
  • 10 cl PDO huile d’olive de la Vallée des Baux-de-Provence
  • 15 g pine nuts
  • 1 pinch of coarse salt
  • Option: Lucques du Languedoc PDO olives
  • Prepare the pesto: peel and press the garlic cloves. Blend the garlic with the basil leaves and a pinch of coarse salt.
    Add the pine nuts and Parmesan, and continue blending until you get a smooth green sauce. Mix in the olive oil. The pesto will keep for a few days in the refrigerator in an air-tight jar.

  • Prepare the pasta: cook the spaghetti according to the instructions on the packet. Meanwhile, cut the cherry tomatoes in halves and sizzle them a few minutes in a frying pan with a little olive oil. Cut up the dried tomato flakes. When the pasta is cooked, drain it and immediately mix in 150 g of pesto.

  • Arrange on the plates. Add the cherry tomatoes and dried tomatoes. Sprinkle with Parmesan and decorate with basil leaves.



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