Pasta with pesto and preserved tomatoes


Pasta with pesto and preserved tomatoes
In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
60 K 3.8/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: September 9th 2015
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 7 min.
Cooking: 20 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at 22:15, you will finish around : 22:35.Change start time
To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe


Stage 1 - 6 min.
Pasta with pesto and preserved tomatoes
Cook the pasta as you like it.

Stage 2 - 5 min.
Pasta with pesto and preserved tomatoes
Meanwhile, use a frying pan with no added fat to fry 4 slices cured ham lightly on both sides.

Stage 3 - 2 min.
Pasta with pesto and preserved tomatoes
When fried, cut the ham into thin strips.

Stage 4 - 2 min.
Pasta with pesto and preserved tomatoes
Drain 200 g preserved tomatoes and cut into pieces.

Stage 5 - 5 min.
Pasta with pesto and preserved tomatoes
Fry the chopped preserved tomatoes in the same pan as the ham, still without any added fat.

Stage 6 - 3 min.
Pasta with pesto and preserved tomatoes
Once the cooked pasta has been drained, tip the tomatoes and ham on top and put 150 g pesto in the centre.

You can bring it to the table like this...

Stage 7
Pasta with pesto and preserved tomatoes
...and mix together at the last minute.

However you serve it, do so right away.
Remarks
The quantities in this recipe are for guidance, so do feel free to adapt them to your taste.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Reheats very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe220 RDI=80 %570 RDI=50 %930 RDI=140 %4,200 RDI=210 %17,580 RDI: 210 %
Per 100 g20 RDI=7 %50 RDI=4 %80 RDI=10 %350 RDI=20 %1,450 RDI: 20 %
Per person50 RDI=20 %140 RDI=10 %230 RDI=40 %1,050 RDI=50 %4,400 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 4 people : 7.75 €
  • Per person : 1.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21th 2011270 K4.2 40 min.
Cocotte eggs with Comté
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
February 21th 2011356 K4.3 1 hour
Chocolate thins with toasted nuts
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
February 21th 2011264 K4 2 hours 25 min.
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20th 2010379 K 34.1 4 hours 20 min.
Seafood feuillantines
Seafood feuillantines
Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.
April 28th 2013109 K5 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page