Quick Pasta alla Genovese

1. 1

   Put the basil leaves, lightly toasted pine nuts, garlic and olive oil in a food processor and blitz into a paste.

2. 2

   Season with salt and pepper.

3. 3

   Do not add too much salt as parmesan cheese is added later.

4. 4

   It is ready!

5. 5

   Pour over some oil to make a 0.5-1 cm film on top.

6. 6

   It keeps in the fridge for at least one week.

7. 7

   Let's make a pasta dish using this basil sauce.

8. 8

   Remove the seeds of the cherry tomatoes and bake in an oven or oven toaster for 3 minutes.

9. 9

   Drizzle over some extra virgin olive oil and sprinkle with salt.

10. 10

    Continue to bake for another 4 minutes.

11. 11

    Warm up the basil sauce in a frying pan, and add the Parmesan cheese.

12. 12

    Add the cooked pasta and asparagus and toss well.

13. 13

    Garnish with cherry tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.