Ciao Chow Linda
Pasta with Pistachios, Almonds and Sun-Dried Tomatoes
Ingredients
1 cup (50g) of sun-dried tomatoes
½ cup (50g) of unsalted almonds (with skin on)
½ cup (50g) of unsalted shelled pistachios
A large bunch of basil
A dozen fresh cherry tomatoes
Extra virgin olive oil
Freshly ground black pepper
1 pound (500g) of Ruvidelli, busiate or other pasta
Instructions
Bring water to the boil in a large pot.
Chop finely the sun-dried tomatoes together with the pistachios and the almonds, then add ⅔ of the basil leaves and chop them with the mixture.
Put the pesto into a large bowl (the one you will eventually use to serve the pasta), add ½ cup of oil and a generous amount of pepper.
Mix well and set aside for at least 1 hour.
You might have to add more oil, as the pesto absorb it quickly.
Cut the fresh cherry tomatoes and shred the remaining basil.
Set aside while the pasta is cooking.
Cook the pasta until al dente, drain it and turn it into the bowl.
Toss well, add the fresh cherry tomatoes and the basil leaves and serve immediately. Serves 5-6.
