Instructions
- Toast the pine nuts in a dry frying pan and set aside.
- Briefly fry the cherry tomatoes until they are slightly softened.
- ❗ Cook the linguine according to the instructions on the packaging until al dente.
- Option 1 – Fresh pesto: place the basil, 75 g pine nuts and Parmesan cheese in a blender. Add the olive oil in a thin stream until a smooth pesto forms.
- Option 2 – Jar pesto: use the green pesto directly, optionally loosened with a small splash of warm pasta water.
- Drain the pasta and return to the pan.
- Mix the pesto (option 1 or 2) through the warm pasta.
- Add the fried tomatoes and toss everything together well.
- Divide the pasta over the plates.
- Garnish with the remaining pine nuts and extra Parmesan cheese.