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🍝 Pasta with creamy walnut basil pesto and Roquefort

862 kcal · 30 min · 4 servings

Ingredients

• 1 handful basil
• 80 g walnut kernels
• 2 garlic cloves
• 2 tbsp grape seed oil
• 75 ml olive oil
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 400 g band noodles
• salt
• 200 g cocktail tomatoes
• 2 tbsp olive oil
• 50 g roquefort
• 2 tbsp chopped walnut kernels

Instructions

1. 1. Pick the basil leaves off the stems.
2. 2. Rinse the leaves under cold water.
3. 3. Gently dry the basil with a kitchen towel.
4. 4. Peel the garlic clove.
5. 5. Put the basil, walnuts, garlic, and grape seed oil into a blender.
6. 6. Blend the ingredients until smooth.
7. 7. Slowly pour in the olive oil while the blender is running.
8. 8. Make sure the mixture has a creamy consistency.
9. 9. Season the pesto with salt, pepper, and lemon juice.
10. 10. Bring a pot of salted water to a boil.
11. 11. Cook the ribbon pasta in it al dente (firm to the bite).
12. 12. Wash the tomatoes.
13. 13. Heat some oil in a frying pan.
14. 14. Let the tomatoes warm up slowly in it.
15. 15. Drain the pasta.
16. 16. Toss the pasta briefly in the warm tomato pan.
17. 17. Distribute the pasta onto the plates.
18. 18. Add the pesto on top.
19. 19. Crumble the Roquefort cheese over it.
20. 20. Sprinkle the dish with chopped walnuts.
21. 21. Serve the pasta immediately.

Nutrition per serving

• kcal: 862
• Protein: 21 g · Fett/Fat: 53 g · Carbs: 75 g