Easy Pesto Linguine Recipe

I do not know if cooking out of bottle is considered cooking.:P

I made this dish with store - bought pesto.

Store - bought linguine too.

I cooked linguine in a large stock pot filled with a lot of water. 

I learnt this from an Italian friend of mine very very long time ago.

The water used to cook the pasta must be as salty as the Mediterranean Sea.

So. Bring on the salt! I use sea salt. Uber healthy.

  

By the way, I usually cook for one person only.

So here is the recipe.

Ingredients (per person):

80g of linguine

6 cherry tomatoes halved, generous anointing of olive oil, a very light pinch of thyme, a sprinkle of brown sugar and salt

a handful of wild rocket leaves (arugula)

a handful of pine nuts, dry fry on a pan over stove hob

Sibu Food Diva's Pesto Linguine

 First and foremost, prepare the cherry tomatoes, with cut side up, anoint the tomatoes with the mixture and place on a baking sheet. Heat up the oven to 200 degree Celcius and when the oven is ready, shove the tomatoes in and turn it off. Let the tomatoes sit for around 2 hours. This recipe is adapted from Nigella's moon blush tomatoes recipe.

Toast the pine nuts.

Then cook the linguine until al dente. It takes approximately 10 to 12 minutes on medium fire. Drain and toss the linguine with 2 heap teaspoonful of pesto and a dash of balsamic vinegar and salt. 

Transfer to a plate, use a pair of chopsticks and carefully arrange the cherry tomatoes on the linguine, top with wild rocket leaves and lastly, the pine nuts.

This recipe is specially dedicated to my Argentinean vegetarian friend, Nati.

:)