Pasta with Caper Pesto

Try this delicious pasta dish:

1. make a pesto with about three quarters of the caper apples, peeled garlic cloves and almond kernels, oil and mint: Crush the ingredients in a mortar or mix them in a hand mixer. 2.

Drain the pickled tomatoes and cut into thin strips. 3.

3. cook the pasta in salted water until al dente. Mix the pesto with the tomato strips and perhaps a tiny bit of pasta water and caper seasoning, then fold into the pasta.

Garnish with the remaining caper apples before serving. If you like, shave a little Parmesan over the pasta. A fresh tomato salad or lettuce goes well with this.

Tips:

1. they can cook the caper pesto like any pesto just as on stock. Well sealed in the refrigerator, it will keep for several weeks. You can also add grated Parmesan cheese to the pesto or add it to the dish when serving.

2. you can use the seasoning liquid in the case of pickled capers. Opened jars then belong in the refrigerator. The rest of the capers must be covered with liquid. 4.

4. the bitter caper aroma is very peculiar. Be careful with other spices and herbs.

Nutritional value:

One unit of pasta with pesto contains: Egg white: 15 g, fat: 21 g, carbohydrates: 74 g, fiber: 4 g, kilojoules/kocalories: 2270/545.

Info about capers:

The flower buds of the Mediterranean shrub are pickled in salt or in vinegar solution: respectively kl

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