Farfalle Pasta with basil pesto, cherry tomatoes and mackerel fillets

Ingredients for: 2 people
Total preparation time: 20 minutes
Difficulty: Easy

INGREDIENTS

Farfalle pasta, 180 g;
Pachino cherry tomatoes, 8;
Mackerel fillets in olive oil, 150 g;
Garlic, 1 clive;
Olive oil, to taste;
Salt, to taste;
Black pepper, to taste.

For the pesto:

Fresh Basil leaves, 70 g;
Parmesan cheese or Grana padano cheese, 80 g;
Pine nuts, 30 g;
Ice, 1 cube;
Garlic, 2 cloves;
EVO oil, 70 g.

<h2>PREPARATION</h2> <ul> <li>Blend all the ingredients for the pesto in the blender.</li> <li>Add salt, if necessary, and keep aside.</li> <li>Sauté the garlic clove with some olive oil in a pan, then add the cherry tomatoes and make them soften for a few minutes, adding salt and a ladle of water.</li> <li>Then mash the cherry tomatoes with a fork, so that they release their pulp.</li> <li>Cook the pasta in boiling salted water, then drain directly into the pan.</li> <li>When the pasta has nearly finished cooking, add the pesto sauce.</li> </ul>

PROCEDIMENTO

Blend all the ingredients for the pesto in the blender.
Add salt, if necessary, and keep aside.
Sauté the garlic clove with some olive oil in a pan, then add the cherry tomatoes and make them soften for a few minutes, adding salt and a ladle of water.
Then mash the cherry tomatoes with a fork, so that they release their pulp.
Cook the pasta in boiling salted water, then drain directly into the pan.
When the pasta has nearly finished cooking, add the pesto sauce.

INGREDIENTS

PROCEDIMENTO

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