Everyone in the family loves this dish and right here I have used pasta Casarecce. It tastes fantastic and is made from durum wheat, and together with red pesto it melts in your mouth with delicious flavours. But you can use any dried pasta. Use what you have at home. Note: In this dish, you will use the pesto you made earlier in the weekly menu this dish is part of. If you don't follow the weekly menu, you can find the recipe in the dish with butter fried hake.
Ingredients
- 100 g dried pasta
- 6 x small totatoes
- 2 tbsp cream cheese
- 1 handful parmesan
Method
- Cook pasta al dente in salted water. Look on the package for the indicated time for the pasta you are using. Save some of the pasta water, because you will use it for the sauce.
- Chop tomatoes into pieces. And add them together with 3 tablespoons of pesto per serving to a saucepan. Add the pasta and combine the pasta water, about 1 dl per serving. You can adjust how much pasta water you use according to how much you think is best. Stir in the grated parmesan and let it simmer for about 1 minute.
- Serve topped with parmesan and a slice of good bread.
