Healthy Pasta in Tomato & Green Pesto Sauce

Saturday, August 31, 2013


  • 1 box spaghetti
  • 1 pint grape tomatoes, halved
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1 tablespoon Romano cheese
  • 2 tablespoon Parmasan cheese
  • 4 tablespoons pistachios
  • 10 leaves fresh basil
  • 10 leaves fresh Italian parsley
  • 1 tablespoon fresh marjoram, packed
  • 4 leaves fresh sage


  1. Season tomatoes with salt and black pepper and let drain in a colander for one hour. Meanwhile, prepare the pesto.
  2. Process the garlic, cheese, nuts and herbs in a blender with 3 cubes of ice. Add the olive oil slowly while processing, season with salt and pepper.
  3. Bring a large pot of water to a boil. Cook spaghetti according to package directions.
  4. Drain and top with the tomatoes sauce, a leave of basil, a spoon of Parmasan and the pesto mixture aside of the plate, before serving.

Photo Credit:

Inspired by: 
making homemade pesto;
making homemade pasta; 
making blanched tomatoes for tomato pasta sauce;


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