Bavette pasta with a tomato pesto

Bavette pasta with a tomato pesto

Preparation time:

Less than 30 Minuti

Nutritional information:

469kcal / per serving


First course


Seasonal dish:


Enviromental Impact:

Low (0.404kg CO2 eq) i

Just a few simple ingredients to make this nutritionally complete meal.

Ingredients for 4 portions

  • Bavette type pasta 320 g
  • Ripe tomatoes 800 g
  • Tin of cherry tomatoes (150 g) 1
  • Pine nuts 30 g
  • Almonds 30 g
  • Walnuts 30 g
  • Clove of garlic 1
  • Grated Parmigiano Reggiano cheese 60 g
  • Mint leaves 5
  • Extra virgin olive oil 4 tbsp (40 g)
  • Salt to taste
  • Pepper to taste



With a knife, make an x-shaped cut on the tomatoes and put them into a pan full of boiling water for 30-40 seconds.


Remove them from the pan with a ladle, keeping the cooking water to one side to cook the pasta in.


Cool the tomatoes in a container with cold water. Once they’ve cooled, peel and cut them into four and remove the seeds.


Put the tomato pieces into a blender with the pine nuts, skinned almonds, walnuts, peeled and finely chopped garlic, mint leaves, tinned cherry tomatoes, Parmigiano Reggiano cheese and 2 tbsp of extra virgin olive oil. Blend carefully into a smooth mixture and season with salt and a pinch of pepper.


Bring the tomato cooking water to the boil, add a handful of coarse salt and cook the bavette pasta.


In the meantime, pour the pesto into a large bowl.


When the pasta is cooked al dente, drain it. Add it to the bowl with a tablespoon of oil and mix.


Serve in individual plates with a drizzle of olive oil on top.

Enviromental Impact



Per serving:

0.404kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.