List of ingredients:
Pinion 30 g
1 can of green olives stuffed with pepper paste Baresa (314
ml.)
1/2 bunch of basil
60 g Parmesan cheese
60 ml of olive oil Olisone
Sea salt Kania
Pepper Kania
150 g of small cherry tomatoes
4 tablespoons balsamic vinegar Deluxe
500 g of pappardelle Deluxe
Preparation:
Toast the pine nuts in a pan without oil and then let cool.
Drain the green olives. Remove the basil leaves from the stems and reserve some
for garnish. Then shred the basil with olives, pine nuts and Parmesan cheese
cut into cubes, and add 50 ml. of oil. Stir well and season with salt, pepper
and 2 tablespoons balsamic vinegar. Then cook the pasta al dente in plenty of
boiling salted water.
Meanwhile, wash the tomatoes and heat the remaining oil in a
skillet. Fry the tomatoes on all sides for 3-5 minutes. Pour the remaining
balsamic vinegar. Once cooked the pasta, drain and place in the pan and add
half the pesto. Stir well and season if necessary. Serve with the remaining
pesto and garnish with basil stalks reserved. Tip: If leftover pesto, you can
save a few days in the refrigerator, covered with a little olive oil in a glass
jar.
