Kinda Pesto Pasta with Tomato, Capers and Gherkins

This pasta dish is my go-to when I have no clue what to eat. The sauce is made mainly from things in your cupboard and can be on the table in 15 minutes. It’s gutsy and completely addictive; I have it once a week. You can finish with cheese if you like but to be honest it doesn’t need it, which keeps it vegan too.

15 minutes, serve 1

Whole-wheat pasta (approx. 75g)
A big tomato, quartered
Handful of nuts (a mix of pine nuts and almonds work well)
2 small gherkins
A big spoonful of capers
1 garlic clove
A handful of parsley
A good glug of olive oil
Salt & Pepper

1) Bring a pan of salted water to the boil. Throw in the pasta and cook until al dente (you want it to have some bite!) 2) In a blender thrown in all the other ingredients and blitz. Add in a couple of splashes of the pasta cooking water too.
3) When the pasta is cooked to your liking, add the sauce and finish with some sprigs
of parsley.

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