Pesto Pasta With Fresh Tomatoes and Pine Nuts

A community recipe by miss emmalou

Not tested or verified by Nigella.com

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Introduction

This is a favourite, easy standby of mine.

Ingredients

Serves: 4

Metric Cups

190 grams pesto (a jar, or please feel free to make your own)
5 medium vine tomatoes (diced - 500g or so)
40 grams pinenuts (toasted)
400 grams fettuccine (dried)
80 grams Parmesan cheese (shaved)
black pepper
63 millilitres water (reserved from cooking pasta)

6¾ ounces pesto (a jar, or please feel free to make your own)
5 medium vine tomatoes (diced - 500g or so)
1⅖ ounces pinenuts (toasted)
14⅛ ounces fettuccine (dried)
2⅚ ounces Parmesan cheese (shaved)
black pepper
2 fluid ounces water (reserved from cooking pasta)

Method

Pesto Pasta With Fresh Tomatoes and Pine Nuts is a community recipe submitted by miss emmalou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil pasta until just al dentÃ© in salted water, and reserve 1/4 cup of the water.

Meanwhile, dry sautÃ© the pine nuts in a small pan. Once the pasta is cooked and drained, add pesto, reserved pasta water and diced tomatoes and cook, stirring for a couple of minutes until heated through.

Place on plates, sprinkling each with parmesan, black pepper and toasted pine nuts.

Boil pasta until just al dentÃ© in salted water, and reserve 1/4 cup of the water.

Place on plates, sprinkling each with parmesan, black pepper and toasted pine nuts.

Additional Information

The amount used in the ingredients is approximate only, as this is a made up dish which I just throw together usually - feel free to taste and test your own methods.