RECIPES
Tubetti with tomatoes and arugula pesto
INGREDIENTS
• 14 oz (400 g) Delverde tubetti lunghi rigati
• 3 tomatoes
• 10 black olives, pitted and chopped
• 5 basil leaves
• 8 tbsps extra-virgin olive oil
• 1 bunch of arugula
• 1 tbsp pine nuts
• 1 tbsp grated parmesan cheese
• salt and pepper
Bring a large pot of salted water to a boil and cook the tubetti until al dente.
Drain and cool under cold running water to stop them overcooking.
Transfer to a bowl and toss with a little olive oil to prevent sticking.
Blanch the tomatoes in boiling water, drain and let cool.
Peel, deseed and dice.
Toss with a little salt and pepper and stir in the olives.
Mix together the pasta and tomato mixture and add the rest of the olive oil.
Puree all the pesto ingredients in a food processor.
Serve the pasta drizzled with the pesto.
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