50grams ofprotein-rich cheese from eatleanor a different kind of fat reduced pasta cheese (Parmesan cheese can also be used, however this will change the calorie specifications)
somesalt, pepper and if desired some arrabiata seasoning
Pasta
250gramscherry tomatoes
160grams ofwohle grain pasta
Anleitungen
Preheat the oven to 200 degrees bottom/top heat.
Wash the tomatoes. Cut the big ones in half and place them in an ovenproof dish with the cut surface facing upwards. Place the cherry tomatoes in the same dish. Press the unpeeled garlic with the flat side of a kitchen knife and place it on top of the tomatoes. Put everything in the oven for about 30 minutes. After this let it cool down for at least 15 minutes.
Meanwhile, put the dried tomatoes in a bowl of warm water to soften them a little.
Once everything has cooled down a little, the pesto can be prepared: Put the sun-dried tomatoes in a blender or food processor. Remove your big tomatoes from the skin and add the flesh to the dried tomatoes. Remove the garlic from the skin and add it as well. Cut the cheese into small cubes, wash the basil and add both to the tomatoes.
Now mix everything until there are no large pieces left. Season to taste with salt, pepper and maybe some arrabiata seasoning.
Meanwhile, cook the pasta according to the the package instructions and serve it with the pesto and the warm cherry tomatoes.
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