Bavette pasta with a tomato pesto
A delicious,
last-minute dinner recipe.
Just a few simple ingredients to make this nutritionally complete meal.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- Bavette type pasta 320 g
- Ripe tomatoes 800 g
- 1 tin of cherry tomatoes (150 g)
- Pine nuts 30 g
- Almonds 30 g
- Walnuts 30 g
- 1 clove of garlic
- Grated Parmigiano Reggiano cheese 60 g
- 5 mint leaves
- 4 tbsp extra virgin olive oil (40 g)
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 469 Kcal
Environmental Impact
Per serving:
404 grams CO2 equivalence - carbon footprint
644 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
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.
The Chef’s Advice
Wholewheat pasta is ideal for this recipe. If you like, add extra ground pepper before serving.
Nutritional Advice
Unsalted nuts such as walnuts, hazelnuts, almonds, pistachios, pine nuts, cashews, Brazil nuts, macadamia nuts and pecans, should be part of our daily diets.
Environmental Advice
Moderate the quantity of dairy products.
Use fresh herbs like mint, rosemary and basil, to flavour your dishes and reduce your use of animal origin ingredients such as butter and cheese.
