Remember the amaranth and basil pesto I made? I tossed some spaghetti in it and threw in some roasted cherry tomatoes. It was SO good! I’m not a fan of heavy pasta sauces loaded with cream or cheese or both. I find it takes away everything from the sauce and makes it bland without any flavour. Feel free to add it if you like it that way though. This one doesn’t have any.
Note: Pasta here is cooked for one person, but the pesto can serve up to 3 portions.
Spaghetti – one portion
Amaranth and basil pesto with cashew nuts – 2 tbsp or more
Cherry tomatoes – a handful
Olive oil – 1 tbsp
Salt and pepper to season
Cook the spaghetti al dente in a pot of salted water for 8 mins.
While that cooks, on another pan heat some olive oil and toss the whole cherry tomatoes in there with salt to taste.
Saute till tomatoes turn slightly soft but not a mush. Keep aside.
Add a dash of olive oil to the amaranth pesto and mix it into the cooked and drained spaghetti along with some freshly crushed pepper.
Garnish with the cherry tomatoes and serve. If you have parmesan cheese, grate some over the spaghetti before serving.