with Salsa Verde & Ripe Tomatoes
This beautiful light and simple pasta is packed with oodles of flavour.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 8 mins
6 cloves garlic, crushed
4 baby gherkins
60 g curly-leaf parsley
1 C (250 ml) basil leaves
½ C (125 ml) mint leaves
3 Tbsp (45 ml) Dijon mustard
juice and zest of 1 large lemon
2 Tbsp (30 ml) red or white wine vinegar
about 1 C (250 ml) extra virgin olive oil
salt and pepper to taste
500 g capellini or spaghettini pasta
500 g ripe baby tomatoes, halved
Place the garlic, gherkins, anchovies and herbs into a food processor and blitz until finely chopped. Place the mixture into a bowl and add the mustard, the lemon juice and zest and the vinegar, then slowly add the olive oil until the desired consistency is reached – it should resemble pesto.
Cook the capellini in salted boiling water for about 8 minutes, then drain immediately and drizzle with some olive oil to prevent it from sticking together.
Use a pair of tongs to toss the cooked pasta, salsa verde and tomatoes together until evenly combined. Serve hot or cold as a delicious meat-free pasta or serve with grilled fish or lamb chops.