Penne in Pesto Cream Sauce

Summary

Ingredients

• 250 g penne
• Water (salt water)
• 250 ml cream
• 100 g pesto, red or reen
• 4 tomato (s), dried, pickled in oil
• 50 g pine nuts
• 2 tomato (s)
• 1 clove garlic
• possibly rocket for garnishing
• some olive oil
• Basil, dried
• salt and pepper
• 1 teaspoon sugar or honey

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Instructions

1. Cook the penne in boiling salted water according to the package instructions, collect 2 - 3 tablespoons of the pasta foam. In the meantime, cut the tomatoes into sixths and season with a little olive oil, dried basil, salt and pepper in a bowl.
2. Roast the pine nuts in a pan without fat, when they start to smell, let them caramelize briefly with a teaspoon of sugar or honey. Add the cream, pasta foam and pesto, as well as a tablespoon of oil from the sun-dried tomatoes and the 4 sun-dried tomatoes.
3. If necessary, add a whole peeled clove of garlic. Bring the whole thing to the boil briefly. Salt and pepper. Add the fresh tomatoes to the sauce just before the pasta so that they don`t disintegrate.
4. Take the pasta off the hob, put it in a sieve and then add it directly (!) To the sauce without quenching - but only if the pasta does not have to wait longer than 30 seconds in the sieve. This keeps the pores open and the pasta absorbs more sauce. Briefly pan the whole thing again on the hotplate.
5. If necessary, place the cleaned rocket, from which the stems have also been cut, on top of the pasta at the end.