Macaroni with Watercress Pesto

Cut the tomatoes into 5 mm thick slices, place them on an oiled tray, sprinkle with plucked basil, season with salt and a pinch of sugar. Put the tomatoes in the oven heated to 80 °C (convection oven) and let them melt in about 1-2 hours.

Put the plucked watercress (a few leaves aside) in a blender jug, add 2/3 of the pine nuts, add grape seed oil, season with salt & pepper and a little bit of lemon juice and blend finely.

Cook the macaroni in boiling salted water until al dente.

Cut the baguette into thin slices and toast on both sides in a frying pan with olive oil. Drain on kitchen paper.

Bring the vegetable soup to the boil, add the drained macaroni, the pesto and the remaining watercress leaves and toss briefly. Add the Parmesan cheese and the remaining pine nuts and serve. Cover the slices of bread with the melted tomatoes and serve.

Related Recipes:

Salad with Watercress, Duck and LitchisPreheat the oven to 210 °C. Brush the duck breast with the Golden Mountain sauce and place on a roasting rack... Italian Pasta CasseroleFor Italian pasta casserole, first cook macaroni in enough salted water until al dente. Chop eggs and herbs... Asparagus Casserole with MacaroniLook forward to this fine asparagus recipe: Prepare macaroni in salted water until crisp. Remove the peel from... Macaroni with Onion Mushroom SaucePeel and finely chop the onion and garlic. Clean, brush and slice the mushrooms. In a large frying pan, heat... Green Asparagus and New Potatoes with Wild Garlic PestoA more wonderful asparagus recipe: 1. cook the potatoes in salted water. Cool slightly, peel and cut each into... Cheese Kohlrabi on Tomato Compote with Wild Garlic PestoPeel kohlrabi thinly and cut into slices about one centimeter thick. Blanch al dente in vegetable soup, cool... Savoury Cream Cheese TartMix 800 g cream cheese and 200 g whipped cream with a mixer in a baking bowl, season strongly with salt and... Espresso Pine Nut WafflesFor the espresso pine nut wafers, toast the pine nuts in a pan without fat until golden brown and let cool... Veal Roulades with Ricotta Sage StuffingPasta dishes are always a good idea! 1. toast the pine nuts in a dry frying pan, turning until golden brown... Tagliatelle Con Rucola EPasta dishes are just always delicious! Ribbon noodles with arugula and ham Peel onions and garlic, chop...