Ingredients
• 14 oz (400 g) Delverde tubetti lunghi rigati
• 3 tomatoes
• 10 black olives, pitted and chopped
• 5 basil leaves
• 8 tbsps extra-virgin olive oil
• 1 bunch of arugula
• 1 tbsp pine nuts
• 1 tbsp grated parmesan cheese
• salt and pepper
Preparation
• Bring a large pot of salted water to a boil and cook the tubetti until al dente.
• Drain and cool under cold running water to stop them overcooking. transfer to a bowl and toss with a little olive oil to prevent sticking. Blanch the tomatoes in boiling water, drain and let cool. peel, deseed and dice. toss with a little salt and pepper and stir in the olives.
• Mix together the pasta and tomato mixture and add the rest of the olive oil. puree all the pesto ingredients in a food processor. Serve the pasta drizzled with the pesto.
Preparation time 15 minutes – cooking time 9 minutes – Level of difficulty easy
