Today, we're sharing an outstanding vegetarian pasta recipe. The delicate linguine noodles, cooked to al dente perfection, serve as the ideal canvas for Pesto Rosso sauce, crafted from sun-dried tomatoes, toasted nuts, Parmesan, and the finest olive oil. The wonderful essence of sun-dried tomatoes shines through in every forkful. We, at Food for Flexitarians, wish you a delightful cooking experience.
Ingredients Linguine with Pesto Rosso
100g homemade linguine pasta (or store-bought)
6 cherry tomatoes
2 tbsp homemade Pesto Rosso (or store-bought)
1 tbsp sliced olives
1 tbsp toasted pine nuts
1 finely chopped shallot
A handful of arugula
Some shaved Parmesan
Preparation of Pasta with Pesto Rosso
Start by bringing a large pot of salted water to a boil. Meanwhile, peel and finely dice the shallot. Carefully wash the arugula and cherry tomatoes, then quarter the tomatoes. In a pan heated with a touch of olive oil, sauté the shallot, olives, and quartered cherry tomatoes together until they achieve a glossy consistency.
While doing this, cook the homemade pasta for about 3-4 minutes or, if using store-bought pasta, follow the instructions on the package.
Now, it's time to combine the cooked pasta, a bit of pasta water, and the Pesto Rosso into the pan with the cherry tomatoes. Ensure all ingredients are well mixed to allow the flavors to harmonize.
Finally, sprinkle the toasted pine nuts and fresh arugula over the pasta. To finish, plate this delightful dish on a warm, inviting platter and generously garnish it with shaved Parmesan. You'll savor the perfect fusion of fresh ingredients and Mediterranean flavors in every bite. Buon appetito!
Resumé
Linguine Pasta with Pesto Rosso is a harmonious fusion of delicate, flat noodles and an intense, red Pesto Rosso sauce. This dish offers a Mediterranean flavor experience that is both easy to prepare and an absolute delight to savor.
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