Bicolore means two colours in Italian which is exactly what you get in this yummy basil and tomato pasta. The homemade pesto makes all the difference.
Put all the pesto ingredients in a blender or food processor and process until creamy. Put into a bowl and add the parmesan and pecorino cheeses. Set aside.
For the tomato sauce put some butter and olive oil into a pan. Add the onion and cook until soft and beginning to colour. Add the tomatoes, bay leaf and stock cube or salt and cook till thick - about 15 minutes. It should be quite dense.
Cook the pasta until al dente, strain and return to the pan. Add a knob of butter - toss, then add the pesto and mix well. Add the tomato sauce and toss again. Mix in the chopped fresh tomatoes and serve immediately with extra parmesan if required.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The tomato sauce should just be enough to give the dish colour. If there is too much, the green of the pesto will be hidden.
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