For the pasta with basil pesto, sprinkle the pine nuts on a baking sheet and brown under supervision at 180°C grill function.
Blend the basil leaves, garlic, Parmesan cheese and toasted pine nuts with the olive oil in a blender. Cut or chop the tomatoes into small pieces and mix with the pesto. Season to taste with salt.
Cook dralli according to package directions, drain and serve with the pesto. If you like, sprinkle Parmesan cheese on the pasta with basil pesto at the table.
Preparation Tip:
Unused pesto is best put in a jar, cover the surface with olive oil and put the sealed jar in the icebox. This way it will keep fresh for a few days and you can prepare another portion of pasta with basil pesto from it.
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