Home » Italian Cooking » Cellentani with Tomato Pesto Recipe

Cellentani with Tomato Pesto Recipe

Cellentani with Tomato Pesto Recipe

Cellentani with Tomato Pesto Recipe

(cellentani al pesto di pomodoro)

Preparation time : 5 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • cellentani pasta 101/2 oz (300 g)
  • large ripe tomatoes about 5
  • Parmigiano-Reggiano cheese, grated 2/3 cup (60 g)
  • pine nuts 2 tbsp (30 g)
  • peeled almonds 2 tbsp (30 g)
  • walnuts 2 tbsp (30 g)
  • extra-virgin olive oil 3 tbsp (45 ml)
  • mint leaves 5
  • garlic clove, peeled and minced 1
  • salt and pepper to taste

Method :

  1. Using a knife, make an incision in the form of an X on the tomatoes and immerse them in a large pot of boiling water for 30-40 seconds. Using a slotted spoon, take the tomatoes out of the pot, saving the water for cooking the pasta.
  2. Let the tomatoes cool in a bowl of cold water. Once cooled, peel them, divide into quarters, and remove the seeds.
  3. To make the tomato pesto, place the tomatoes, pine nuts, peeled almonds, walnuts, garlic, mint leaves, grated Parmigano-Reggiano, and 2 tablespoons of the extra-virgin olive oil in a food processor. Pulse until the mixture is blended and smooth, then add salt and freshly ground pepper to taste.
  4. Bring the water used for cooking the tomatoes to a boil once again, add a handful of coarse salt, and cook the cellentani pasta until al dente. Meanwhile, pour the pesto into a large bowl. Drain the pasta and combine with the pesto, adding a tablespoon of oil. Mix thoroughly. Serve on individual plates, topped with a drizzle of of oil, and if desired, another sprinkling of freshly ground black pepper. This pasta sauce can also be used with bavette pasta.