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Ingredients

• 1 large bunch of basil
• 8 tbsp extra virgin olive oil
• 2 tbsp pine kernels
• 1 large clove garlic
• 60 g parmesan, grated
• 2 tbsp pecorino cheese, (Pecorino Romano, if available) freshly grated

• 25 g butter
• 1 dashes of olive oil
• 1 small onion, finely chopped
• 400 g canned chopped tomatoes, chopped
• 1 bay leaves
• 0.5 vegetable stock cube, or salt to taste
• 2 fresh plum tomatoes
• 500 g penne, or rigatoni
• 1 handfuls parmesan, grated, to serve

Description

Ed Baines Has Combined Two Classic Italian Sauces - Pesto And Tomato - To Make A Simple Yet Tasty And Very Colourful Supper

UK TV