Ingredients
Serves: 4
- 400g linguine pasta
- 100gr Parmesan shavings
For the pesto:
- 100gr basil leaves
- 1 clove of garlic
- 120gr grated Parmesan
- 40gr pine nuts
- Salt as per taste
- EVO 100ml
For the pomodorini confit:
- 200gr cherry tomatoes
- 1 clove of garlic
- 20gr sugar
- Salt as per taste
- EVO 20ml
Method
For the pomodorini confit
- First wash the cherry tomatoes, cut in half and put them in an oven tray and add EVO, sugar, salt and the clove of garlic.
- Cook them in the oven for 3 hours at 120 static.
For the pesto
- Wash and dry the basil leaves
- Put the basil and the salt in the mixer, blend for about 1 minute.
- Add the garlic chopped, the pine nuts and blend for about 30 seconds. Then add the grated Parmesan and blend, while blending add the EVO slowly. Keep blending until you reach a smooth pesto sauce.
- Put the pesto into a bowl.
- Now you are ready to cook the linguine in boiled salted water.
- When the linguine are ready, drain and put into the bowl with the pesto. Mix it well until you reach an homogeneous consistency.
- Put in the plate and finish the plate with the pomodorini confit and Parmesan shavings on top.
Buon Appetito!
