Pasta with a velvety green sauce and oven tomatoes

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Recipe by Damaris Beems Course: MainCuisine: Medittarenean
Servings

4

Preparation

45

minutes
Cooking time

15

minutes
Total time

1

hour 

There are never enough pasta sauces. And this one should not be missing from your list. Spinach, avocado, pine nuts, lemon zest and delicious sweet tomatoes that have been cooked in the oven. Ready in no time, healthy, tasty and nutritious.

Ingredients

  • 750 gram spinach

  • 500 gram ripe cherry tomatoes

  • 700 gram pasta

  • 2 avocado

  • 100 gram pine nuts

  • 1 Lemon

  • olive oil

  • salt and pepper

Cooking time

  • Cut the tomatoes in half lengthwise and place them open side up on a baking sheet. Drizzle with some olive oil and bake in the oven at 225 degrees, about 45 minutes.
    In the meantime, you can blend the spinach, avocado, lemon zest, pine nuts (except 2 tablespoons) and their juice, and a dash of olive oil, in a food processor into a smooth sauce. Bring it to taste with salt and pepper.
  • Cook the pasta according to the description on the package
  • Toast the two tablespoons of pine nuts in a dry frying pan.
  • Once you have drained the pasta, let it lose some moisture through evaporation. Then add the sauce little by little. Check whether the sauce/pasta ratio is/remains in balance.
    Bij het serveren leg je de tomaatjes mooi op de pasta en sprenkel je pijnboompitten mooi over het gerecht.

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