1 small handful fresh basil
1 tbsp sesame seed
2 garlic cloves, chopped
1 - 2 tbsp olive oil
140 g (5 oz) fresh pasta, cooked according to packet instructions
85 g (3 oz) cherry tomatoes, halved
1 tbsp balsamic vinegar
fresh chives, chopped, to garnish
1 tbsp sesame seed
2 garlic cloves, chopped
1 - 2 tbsp olive oil
140 g (5 oz) fresh pasta, cooked according to packet instructions
85 g (3 oz) cherry tomatoes, halved
1 tbsp balsamic vinegar
fresh chives, chopped, to garnish
method
1. To make the pesto, place the basil, sesame seeds, garlic and olive oil into a mini blender and blend until smooth.
2. Toss the pesto with the hot, cooked pasta.
3. Heat a pan and pan fry the cherry tomatoes with the balsamic vinegar on a high heat for 1-2 minutes. Serve on top of the pesto pasta, and garnish with chives to serve.
2. Toss the pesto with the hot, cooked pasta.
3. Heat a pan and pan fry the cherry tomatoes with the balsamic vinegar on a high heat for 1-2 minutes. Serve on top of the pesto pasta, and garnish with chives to serve.
serving amount
serves 1-2
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more information
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