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🍝 Colorful Pasta with Basil Pesto and Tomato Salad

590 kcal · 30 min · 4 servings

Ingredients

• Vine tomatoes 4 pcs.
• Onions, red 1 pcs.
• Olive oil 7 tbsp.
• Salt 1 pinch
• Pepper, black ground 1 pinch
• Sugar 1 pinch
• Zucchini 1 pcs.
• Carrots 2 pcs.
• Herbs of Provence, dried 1 tsp.
• Tagliatelle, fresh 500 g
• Basil, fresh 60 g
• Garlic cloves 1 pcs.
• Organic limes 1 pcs.
• Parmesan 40 g

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut the tomatoes into quarters and remove the hard stem.
3. 3. Cut the tomato quarters into thin wedges.
4. 4. Halve the onion and remove the outer skin.
5. 5. Slice the onion into thin strips.
6. 6. Place the tomatoes and onions into a bowl.
7. 7. Drizzle 2 tablespoons of olive oil over them.
8. 8. Season the mixture with salt, pepper, and a pinch of sugar.
9. 9. Mix everything well until the ingredients are evenly coated.
10. 10. Wash the zucchini and the carrots.
11. 11. Peel the vegetables if the skin is too thick.
12. 12. Cut off the hard ends of the zucchini and carrots.
13. 13. Shave the zucchini into long, thin strips using a vegetable peeler.
14. 14. Slice the carrots into long, thin strips as well.
15. 15. Heat 1 tablespoon of olive oil in a pan over medium heat.
16. 16. Add the carrot strips to the hot pan.
17. 17. Sauté the carrots for about 2 minutes.
18. 18. Add the zucchini strips to the pan.
19. 19. Sprinkle herbs de Provence over them.
20. 20. Season the vegetables with salt and pepper.
21. 21. Sauté everything for another 5 minutes.
22. 22. Remove the pan from the heat and set it aside.
23. 23. Fill a large pot with about 5 liters of water.
24. 24. Add a generous handful of salt to the water.
25. 25. Bring the water to a boil.
26. 26. Add the tagliatelle to the boiling water.
27. 27. Cook the pasta for about 4 minutes.
28. 28. Check if the pasta is al dente (firm to the bite).
29. 29. Drain the pasta in a colander.
30. 30. Reserve about 1 cup of the pasta water.
31. 31. Wash the basil leaves under cold water.
32. 32. Shake the basil dry.
33. 33. Place the basil including the stems into a tall blending jar.
34. 34. Peel the garlic clove.
35. 35. Add the garlic to the basil.
36. 36. Wash the lime.
37. 37. Cut the lime in half.
38. 38. Squeeze the juice out of the lime.
39. 39. Crumble the parmesan roughly with your fingers.
40. 40. Add the parmesan to the blending jar.
41. 41. Add 2 tablespoons of lime juice.
42. 42. Add 4 tablespoons of olive oil.
43. 43. Add 3 tablespoons of the reserved pasta water.
44. 44. Blend the mixture until creamy using a hand blender.
45. 45. Season the pesto finally with salt and pepper.
46. 46. Add the drained pasta to the pan with the vegetables.
47. 47. Add the basil pesto to the pasta.
48. 48. Mix everything well until the pasta is evenly coated.
49. 49. Portion the colorful pasta onto plates.
50. 50. Serve the pasta together with the tomato salad.

Nutrition per serving

• kcal: 590
• Protein: 21 g · Fett/Fat: 31 g · Carbs: 58 g