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.
0.404kg CO2 equivalent i
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.