Ingredients
Serves 4
320 grams fusilli pasta
20 sage leaves
1 rosemary spring
1 garlic clove
40 grams bread without crusts
20 grams pine nuts
20 grams Parmigiano cheese
200 grams cherry tomatoes
extra virgin olive oil
salt
pepper
Directions
Wash the tomatoes and cut in half and set aside.
Herb Pesto: Place bread, peeled garlic clove, pine nuts, grated Parmigiano cheese, 10 sage leaves, rosemary and thyme (leaves only) in a blender. Season with salt. Blend adding 5-6 tbsp of olive oil a little at a time.
Fry the rest of the sage leaves in a little hot olive oil until crispy. Drain on kitchen paper.
Cook pasta until al-dente, drain, season with the herb pesto, add tomato halves and top with fried sage leaves.
Rating: ★★★★★
The tomatoes were a very nice touch. Amazing pasta.
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