Hey friends, happy new year!!! I hope everyone has had wonderful holidays and a spectacular NYE!!
I’ve spent a quite stressful Christmas jumping arbound between two families, friends and two visits at the grandmas’… It was all very beautiful and festive and delicious, but I must say I was a little relieved when I came back to my own, suddenly very calm home. New Year’s, anyway, was a blast! We found ourselves a party kinda last minute and it was such a nice night, catching up with very old friends from back in school…way back in school, haha!
Well, and after all this time celebrating and eating all the festive food, I needed something heakthy and normal, so I made up this AMAZING recipe!! My bf said it’s propably one of the best things he’s ever had and that he’d order it at a restaurant and pay a fortune for it at any time, I guess, that pretty much says it all.
125 g sundried tomatoes in oil
25 g almonds (1 handful)
1/2 tsp chili flakes
1 handful fresh basil leaves
30 g olive oil (2 tbsp)
250 g fresh pasta (e.g. Parpadelle)
2 handfuls fresh arugula
200 g cherrie tomatoes
4 tbsp balsamic vinegar
Blend sundried tomatoes, almonds, chili flakes, fresh basil and olive oil to make the pesto and add salt and pepper to your liking.
TM5: place ingredients for pesto in mixing bowl and blend for 4 sec/speed 7. Scrape down with the spatula and blend for another 20 sec/speed 4 and add salt and pepper to your liking.
In a big pan, cook the pasta according to instructions given on the package and drain once ready.
Set aside and heat 2 tbsp olive oil in the pan and sauteé the tomatoes. Add balsamic vinegar and let it simmer for about 2 minutes. Add 1 handful arugula and the pesto and stir occasionallywhile cooking this for about 5 minutes, season with salt and pepper. Add pasta and 1 handful arugula, mix well and serve topped with fresh basil and Parmesan or vegan cheese!
Have a lovely day and enjoy your dinners!