Pesto Pasta and Tomato Cubes

Serves two 

Ingredients: 

For the tomato cubes

2 ripe (but firm) tomatoes; cut in cubes 

2 tablespoons of apple vinegar

2 tablespoons of extra-virgin olive oil 

Freshly ground black pepper to garnish 

For the pesto pasta 

250g pasta; cooked al dente in salty water 

2 handfuls of fresh basil leaves; finely chopped 

1 handful of pine nuts; lightly toasted 

1 handful of grated Parmesan cheese 

2 garlic cloves; minced 

½ cup of fresh cream (18-20%)
2 tablespoons of extra-virgin olive oil 

2 squeezes of lemon juice 

Sea salt to taste 

Preparation: 

To make the tomato cubes 

Mix all ingredients (except the black pepper) together and divide equally between two small serving glasses. Garnish with black pepper before serving. 

To make the pesto pasta 

Using mortar and pestle, mash basil, pine nuts, garlic, olive oil, salt and cheese until getting a uniform, gooey pesto mixture. In a pan, heat up the fresh cream over medium heat. As soon as bubbles start to appear, reduce heat to a minimum, add pesto to the pan and mix together. Add freshly cooked pasta to the pan and mix together ensuring the pasta is well-coated. Finally, squeeze in lemon juice. Enjoy with the tomato cubes on the side!