One pot red pesto pasta

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  • VS tomato compotade
  • VS semi-dried tomato segments
  • VS garlic
  • VS black olives
  • VS basil
  • Cashew nuts, olive oil, parmesan

Useful info

  • Serve 1
  • 15 mins
  • Easy


Step 1

Cook the spaghetti.

Step 2

In a shallow bowl, combine the compotade, olive oil, Guérande fleur de sel, basil and a few black olives, then add the spaghetti and toss to coat.

Step 3

Transfer the coated spaghetti to a plate and top with tomato segments, semi-dried cherry tomatoes, a sprinkle of parmesan and some cashew nuts. Voilà! You have al dente pasta!