Tomato pesto and pasta salad

Name: Tomato pesto and pasta salad
Cook time: 1 min
Yield: 4
Ingredients: 400 g of Mutti Baby Roma Tomatoes; 1/2 Garlic Clove; 1/2 Raw Onion; 10 Fresh Basil Leaves; 1 Tsp of Oregano; 1/2 Tsp Salt; 2 Tbsp Extra Virgin Olive Oil; 3 Tbsp Grated Parmesan; 1 Tbsp Roasted Pine Nuts; 3 Cups of Pasta (cooked al dente and cooled); A Handful of Green Olives; 1 Pack of Mozzarella Pearls; 1/2 Cucumber (finely sliced); 1 Green Chilli (finely sliced); Fresh Basil (chopped); Salt/Pepper to taste

The intensely sweet flavour of our Mutti Baby Roma Tomatoes brings a unique twist to this pesto recipe, providing a contrast to the nutty flavours from the parmesan and roasted pine nuts.

cooking sketch (COOK TIME: 1h 8 min)

cooking sketch Easy

4 servings

Ingredients

For the tomato pesto:

400 g of Mutti Baby Roma Tomatoes
1/2 Garlic Clove
1/2 Raw Onion
10 Fresh Basil Leaves
1 Tsp of Oregano
1/2 Tsp Salt
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Grated Parmesan
1 Tbsp Roasted Pine Nuts

For pasta salad:

3 Cups of Pasta (cooked al dente and cooled)
A Handful of Green Olives
1 Pack of Mozzarella Pearls
1/2 Cucumber (finely sliced)
1 Green Chilli (finely sliced)
Fresh Basil (chopped)
Salt/Pepper to taste

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Method

Instructions for the tomato pesto:

In a saucepan on a low heat cook the Mutti Baby Roma Tomatoes for approximately 1 hour, until the liquid is reduced. Then let it cool.
Once cooled, add this and the other ingredients for the tomato paste into a blender or food processor, except for the parmesan cheese.
Blend until you get a smooth paste (or a bit less if you like it a little chunky), pour in a jar. Can be kept in the fridge for up to a week.

Instructions for the salad:

In a large bowl, add the cooked al dente pasta, the olives, mozzarella pearls, cucumber slices and the finely sliced green chilli.
Then add 3 tablespoons of the tomato pesto and mix well.
Season with freshly crushed black pepper and fresh basil.