Ingredients for 4 people
- 320 g of Armando fusilli
- 600 g of rocket
- 24 cherry tomatoes
- Peeled almonds to taste
- Grated Parmesan cheese to taste
- Salt to taste
- Sugar to taste
- Extra virgin olive oil to taste
Start by preparing the confit tomatoes: wash the tomatoes, cut them in half, and place them on a baking sheet lined with parchment paper. Toss with oil, a pinch of salt, and sugar, and bake in the oven for at least 30 minutes using the broiler function.
Meanwhile, prepare the pesto by blending the arugula with the almonds, a drizzle of oil, a pinch of salt, and the grated Parmesan cheese.
At this point, cook the pasta in plenty of salted water and, once drained, add the pesto and mix.
Plate and finish with the confit tomatoes and almonds.
Enjoy your meal!
