Recipe Description
In this ‘3 Recipes with Cherry Tomatoes’ series, this pasta recipe is great for times when you’re craving a light yet tasty meal. The addition of cherry tomatoes adds depth and a pop of freshness!
Recipe Ingredient
- Pesto Ingredients:
- 30g Sweet Basil Leaves
- 30g Baby Spinach
- 1/2 nos Lemon Juice
- 70g soaked Cashew Nuts
- 50g Olive Oil
- 2 cloves Garlic
- pinch of salt and black pepper
- Other Ingredients:
- 200g Fusilli Pasta
- Salt to boil pasta water
- Water for boiling pasta
- 120g fresh Cherry Tomatoes (cut into halves or quarters)
- 1Tbsp oven-dried cherry tomatoes (roughly chopped)
- 1/2 pack rocket/arugula leaves
Instructions
- Bring a large pot of salted water to boil, and cook the fusilli pasta until al dente.
- Meanwhile, blend all the pesto ingredients till smooth and set aside. Gradually add a little water to blend if you need to.
- Once the pasta is ready, save 1/4 cup of the pasta liquid aside and drain the rest of the pasta water.
- Incorporate the pesto and the 1/4 cup of the pasta liquid with the cooked fusilli.
- Lastly, add the oven dried and fresh cherry tomatoes along with the arugula leaves. Mix till well combined and serve!
