Tomato Nest with Pesto Spaghetti

Name: Tomato Nest with Pesto Spaghetti
Yield: 12
Ingredients: For the sauce; 6 cloves of garlic; 1 1/2 cups extra virgin olive oil (360 ml); 2 tablespoons of basil leaves (130 g); 1/2 cup toasted almond, skin removed (75 g); 1/2 cup dried tomato (100 g); 1/2 cup chopped green onion (40 g); 1 tablespoon salt; 150 g spaghetti; 1 tablespoon salt; 6 large ripe tomatoes (2.4 kg); 1 tablespoon salt; For dusting; 1/2 cup pine nuts (70 g); 1 cup grated Parmesan cheese (100 g); 1/2 cup basil leaves (30 g for decoration)

1
For the sauce
2
6 cloves of garlic
3
1 1/2 cups extra virgin olive oil (360 ml)
4
2 tablespoons of basil leaves (130 g)
5
1/2 cup toasted almond, skin removed (75 g)
6
1/2 cup dried tomato (100 g)
7
1/2 cup chopped green onion (40 g)
8
1 tablespoon salt
9
150 g spaghetti
10
1 tablespoon salt
11
6 large ripe tomatoes (2.4 kg)
12
1 tablespoon salt
13
For dusting
14
1/2 cup pine nuts (70 g)
15
1 cup grated Parmesan cheese (100 g)
16
1/2 cup basil leaves (30 g for decoration)

Ingredients

1
For the sauce
2
6 cloves of garlic
3
1 1/2 cups extra virgin olive oil (360 ml)
4
2 tablespoons of basil leaves (130 g)
5
1/2 cup toasted almond, skin removed (75 g)
6
1/2 cup dried tomato (100 g)
7
1/2 cup chopped green onion (40 g)
8
1 tablespoon salt
9
150 g spaghetti
10
1 tablespoon salt
11
6 large ripe tomatoes (2.4 kg)
12
1 tablespoon salt
13
For dusting
14
1/2 cup pine nuts (70 g)
15
1 cup grated Parmesan cheese (100 g)
16
1/2 cup basil leaves (30 g for decoration)

Directions

1
Prepare the sauce: in a small pan, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until soft (approximately 3 minutes)
2
Remove from heat and let cool
3
Pulse in a blender, add remaining ingredients, and blend until smooth. Reserve
4
Prepare the spaghetti: in a large pot or pan, over high heat, boil 3 liters of water with salt
5
Add the spaghetti, cooking until al dente (approximately 12 minutes)
6
Drain and rinse under running water to cool
7
In a medium bowl, mix the cooked spaghetti with the reserved sauce. Reserve
8
Prepare the tomato: cut each tomato in half and remove seeds
9
Season the interior with salt
10
Stuff each tomato half with the reserved spaghetti mixture
11
Dust with pine nuts and Parmesan cheese
12
Decorate with basil leaves and serve immediately
13
458 calories per serving