This is a summery fresh dish dreamt up by using what was in my friend Jen’s fridge, and pretty good it came out too. We fried some muhrooms and garlic, added them to pasta with pesto and a dollop of yoghurt, then we added fresh tomato at the end. We used vine tomatoes, but cherry tomatoes would be particularly lovely here, use the best quality you can, preferably local.
Pasta with Tomato and Creamy Pesto
Ingredients
Serves 4
400g penne or any other short pasta
250g chestnut mushrooms, sliced
250g tomatoes, chopped
250g
4 cloves garlic, finely chopped
2 tbsp pine nuts
4 tbsp pesto, preferably homemade
4 tbsp yoghurt, any will do
Parmesan and fresh basil to serve
Cook the pasta in plenty of salted boiling water. Meanwhile fry the mushrooms in a little oil, after a few mins add the garlic anf pine nuts, continue cooking until the mushroom are cooked and the pine nuts are toasty brown. Add to thhe drained pasta along with the rest of the ingredients. Stir well and season, leave covered for a minute or two to allow everything to warm up and the flavours to mingle.
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