Linguine with pesto rosso and mozzarella
Linguine with pesto rosso and mozzarella: a lightning-fast feel-good meal for gourmets
Servings: 3
Calories: 887kcal
Equipment
- Thermomix
- Head pot + sieve
- Pan
- Knife
Ingredients
Ingredients:
- 50 g Pine nuts
- 200 g Pesto Rosso bought or homemade
- 150 g Cherry tomatoes halved
- 125 g Mini mozzarella
- 1 Ladle of pasta water
- 1 Pinch Black pepper
- Salt
In addition:
- 350 g Linguine
- grated parmesan
- fresh basil leaves
Ingredients for the pesto rosso (optional):
- 50 g Pine nuts
- 50 g Parmesan cheese in pieces
- 2 Garlic cloves
- 1 Jar of dried tomatoes without oil Drained weight 200 g
- Handful of fresh basil leaves
- 100 g Olive oil
- Salt and pepper
Instructions
Preparation of Pesto Rosso:
- Drain the tomatoes from the jar, peel and halve the garlic, cut the Parmesan into pieces and pluck the basil leaves.
- Next, toast the pine nuts in a pan without fat.
- Tip: You will need pine nuts again for the rest of the recipe, but you can also toast them in this step and simply set them aside until you are ready to use them.
- Then put all the ingredients for the pesto into the mixing bowl and 5 sec. / Chop level 8.
- Use a spatula to push everything down from the edge and add more 5 sec. / Mix level 8. The pesto is ready.
- Makes about 400 g. Half the amount is needed to prepare the dish. The rest can be kept in the fridge for approx. 1 week, covered with oil and sealed airtight.
Preparation:
- Cook the linguine (or another type of pasta) in a pan in plenty of salted water according to the instructions on the packet.
- While the pasta is cooking, toast the pine nuts in a pan without oil until golden brown.
- Place the roasted pine nuts in the mixing bowl, add the pesto rosso and 3 min. / 100 °C / anticlockwise rotation / heat level 1.
- Then halve the cherry tomatoes and mini mozzarella balls and mix with a ladle of pasta water (approx. 70 g). 2 min. / 90 °C / anticlockwise rotation / level 1 mixuntil the mozzarella is slightly melted.
- Season with salt and pepper to taste.
- Drain the cooked pasta, arrange on plates and pour over the sauce.
- Sprinkle with grated Parmesan and fresh basil and serve.
Notes
- The quantities given are sufficient for approx. 3 portions. However, you can also simply prepare double the amount.
- Tip: It is best to clean the mixing bowl immediately after cooking to prevent the mozzarella from drying out. As a general rule, use warm water and washing-up liquid. Lemon juice or vinegar can help with stubborn residues (or odors). The mixing bowl can be soaked in a mixture of water and lemon juice or vinegar and then cleaned as usual
