The refreshing, zesty flavours of light Italian whites are an excellent match for pesto based dishes.
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2tbsp Booths Italian extra virgin olive oil 200g baby plum tomatoes, halved 2 garlic cloves, sliced 200g Booths penne pasta 1tbsp balsamic vinegar 2tsp Sampori D’Italia - Pesto di ricola fresh pesto
1. Cook the pasta in a large pan of boiling water until al dente and drain. 2. Meanwhile, in a large frying pan, gently cook the tomatoes in the olive oil until they begin to soften. Then add the garlic and continue cooking for 1 minute, season with a little salt and milled pepper. 3. Finally, add the balsamic vinegar and cook for 1 minute. 4. Remove the sauce from the heat, mix with the pasta and pesto and serve with basil leaves.
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