Pesto pasta with proscuitto and roasted tomatos

As summer draws to a close I had masses of basil that had (against all odds and copious doses of neglect) thrived in my window box and a bagful of cherry tomatoes courtesy of my friend Jeff. So I decided to make some pesto following Heidi Swansons’ simple recipe in 101 Cookbooks and then to roast the tomatoes and add some fresh prosciutto to make a simple pasta dish.

1 cup of basil leave
1/4 cup pine nuts
1/2 cup Parmesan
2 cloves of garlic
pasta (I suggest tagliatelle)
1-2 teaspoons olive oil
4 slices prosciutto torn
I cup cherry tomatos

1. Chop the garlic along with the basil leaves gradually.

2. Add the Parmesan, garlic and pine nuts and chop finely then add the olive oil.

3. In the meantime, slice the tomatoes in half drizzle with olive oil and place on baking paper to roast in the oven at 180 degrees.

4. Also cook the pasta in boiling salted water.

5. Drain the pasta and mix with the pesto, roasted tomatoes and torn prosciutto.

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