Salmon en croute by Steven Dolby

                    Sun-dried Almond Pesto Pasta With Burrata

                                          SUN DRIED TOMATO & ALMOND PESTO

80g Natural raw almonds (toasted)
60g Sun-dried tomatoes
Purple basil & Sweet basil (good handful)
1 Garlic clove
Salt & ground black pepper (to taste)
1/2 Cup olive oil
Parmigiano-reggiano (to taste)

Orecchiette pasta (100g per person)

Burrata Cheese

1. Bring a large pot of salted water to boil

2. Toast AlmondsToast the almonds in a pan until they have good color

3. Grind AlmondsAdd toasted almonds to a pestle and mortar and lightly grind

4. Grind GarlicAdd garlic to the almonds and grind together

5. Slice TomatoesSlice the dried sun-dried tomatoes and add to the pestle and mortar

6. Grind TomatoesGrind the tomatoes to a paste

7. Loosen PestoAdd olive oil to loosen the pesto mixture

8. Mix CheeseAdd parmesan cheese and mix to a paste

9. Season PestoSeason with salt and pepper to taste

10. Add BasilAdd fresh basil and mix well, then set aside

11. Cook PastaAdd pasta to the boiling water and cook until done, reserving some pasta water

12. Drain PastaDrain the cooked pasta

13. Cook TomatoesHeat olive oil in a pan and add the sliced sun-dried tomatoes, cooking for 3-4 minutes

14. Mix PastaAdd the cooked pasta to a bowl and mix in the pesto

15. Add MixtureAdd the tomato and olive oil mixture to the pasta and toss

16. Check SeasoningCheck seasoning and adjust as needed

17. Add IngredientsFinish with burrata cheese, parmesan, toasted almonds, olive oil, and cracked black pepper

    © STEVEN DOLBY