I tried to make an easy dinner the other day and remembered I had a jar of store bought sun dried tomato pesto in the cupboard so I thought I would have pasta with that pesto as a side for my crumbed chicken. Alas, looking closely at the label, I found that the pesto contained cashew nuts which is a no, no for Bob. Well, I didn't have sun dried tomato on hands so had to resort to half a punnet of cherry tomatoes in the fridge. The result is quite OK so I have to share this recipe with you, especially those of you who cannot tolerate nuts.
For a side dish for 2, you'll need:
20 cherry tomatoes, halved
1 clove of garlic, chopped
2 tablespoons olive oil, and extra for frying
A pinch of salt
A pinch of sugar
1 tablespoon tomato sauce
2 tablespoons grated tasty cheddar cheese
1 tablespoon pine-nuts, toasted
1 1/2 cups cooked spiral pasta (Rotini)
1 teaspoon chopped basil or coriander
Extra grated cheddar
Fry garlic in small amount of oil on medium heat until fragrant then add tomatoes, fry further until soft. Add salt, sugar and tomato sauce. Remove from heat and rest to cool down a wee bit.
Place tomato mixture in a food processor with pine-nuts and grated cheese. While motor is still running drip 2 tablespoons of olive oil into the mixture. Pour the 'pesto' over cooked pasta and toss well to coat, if you like it a bit sharp, you may add a teaspoon of wine vinegar but this is optional. We like it without any added tang. Add chopped basil/coriander and extra cheese. Serve as a side dish to your meat dish.