Spaghetti with pesto and tomatoes, olive oil from the Baux-de-Provence Valley PDO
Ingredients
- 400g spaghetti-style pasta
- About ten cherry tomatoes
- 4 dried tomato petals
- A few basil leaves
- Grated Parmesan
- 2 cloves of garlic
- 50g basil leaves
- 100g of Parmesan
- 10cl of olive oil from the Vallée des Baux-de-Provence PDO
- 15g pine nuts
- 1 pinch of coarse salt
- Option: Lucques olives from Languedoc PDO
Tip
Instructions
Peel and then crush the garlic cloves.
Blend the garlic, basil leaves and a pinch of coarse salt.
Next, add the pine nuts and Parmesan, and continue until you have a smooth green sauce.
Finally, add the olive oil and stir.
Pesto will keep for a few days in the fridge in an airtight jar.
Cook the spaghetti according to the instructions on the packet.
Whilst the dish is cooking, cut the cherry tomatoes in half and brown them in a frying pan for a few minutes with a dash of olive oil.
Cut the sun-dried tomato slices into pieces.
- Once the pasta is cooked, drain it and mix it straight away with 150g of pesto.
Arrange on plates. Add the cherry tomatoes and sun-dried tomatoes.
- Sprinkle with Parmesan and garnish with basil leaves.
Tip
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
The PDO olive Lucques du Languedoc is a green olive characterised by subtle aromas of buttery avocado and, at times, even fresh hazelnut or freshly cut hay. Tender and melt-in-the-mouth, this olive is also mild. It is ideal for this recipe; however, if you do not have any, you can opt for olives de Nîmes PDO or olives cassées de la Vallée des Baux-de-Provence PDO.
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