A super quick and easy dinner! Pasta with delicious homemade pesto, mozzarella cheese, grated Italian cheese and finished off with a garnish of sweet crispy onions.
The Perfect Pesto Pasta
The Perfect Pesto Pasta
with blistered baby tomatoes & crispy onions
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Chickpeas
- Crispy Onions
- Fresh Basil
- Grated Italian-style Hard Cheese
- Grated Mozzarella
- Sunflower Seeds
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender (optional)
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a bowl with the chopped basil, ½ the grated Italian-style cheese, 50ml of olive oil, and some seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and blend until smooth.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 3-4 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 60g
Sunflower Seeds - 15g
Fresh Basil - 25g
Grated Italian-style Hard Cheese - 50ml
Tagliatelle Pasta - 125g
Baby Tomatoes - 100g
Grated Mozzarella - 25g
Crispy Onions - 10ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a bowl with the chopped basil, ½ the grated Italian-style cheese, 100ml of olive oil, and some seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and blend until smooth.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 4-5 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 120g
Sunflower Seeds - 30g
Fresh Basil - 50g
Grated Italian-style Hard Cheese - 100ml
Tagliatelle Pasta - 250g
Baby Tomatoes - 200g
Grated Mozzarella - 50g
Crispy Onions - 20ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a blender with the basil leaves, ½ the grated Italian-style cheese, and 150ml of olive oil. Blend until smooth, adding more oil if the pesto is too thick for your liking. Alternatively, if you would like a chunkier pesto; place all the ingredients in a bowl and mix until fully combined.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 5-6 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 180g
Sunflower Seeds - 45g
Fresh Basil - 75g
Grated Italian-style Hard Cheese - 150ml
Tagliatelle Pasta - 375g
Baby Tomatoes - 300g
Grated Mozzarella - 75g
Crispy Onions - 30ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a blender with the basil leaves, ½ the grated Italian-style cheese, and 200ml of olive oil. Blend until smooth, adding more oil if the pesto is too thick for your liking. Alternatively, if you would like a chunkier pesto; place all the ingredients in a bowl and mix until fully combined.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 6-7 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 240g
Sunflower Seeds - 60g
Fresh Basil - 100g
Grated Italian-style Hard Cheese - 200ml
Tagliatelle Pasta - 500g
Baby Tomatoes - 400g
Grated Mozzarella - 100g
Crispy Onions - 40ml
Woolies Products in this dish
