Marjoram Pesto Pasta

Name: Thermomix recipe: Marjoram Pesto Pasta
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 clove garlic; 50 Grams Capers; 100 Grams kalamata olives, pitted; Generous Handfuls Italian parsley; 100 Grams walnut pieces, toasted; 20 Grams red wine vinegar; 5 Drops doTERRA Oils marjoram; 100 Grams Extra Virgin Olive Oil (EVOO); pink salt flakes to taste; 1 punnet cherry or grap tomatoes, sliced in half; 1/2 head garlic, broken into cloves, unpeeled; Extra Virgin Olive Oil (EVOO) as needed; pink salt flakes as needed; 300 Grams oriechette pasta or other small pasta of choice, cooked in plenty of salted water; Parmesan to taste

Serves 6 Prep Time 30 minutes Cook Time 15 minutes Rated:

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You know I am a bit doterra crazy...and in fact I have been invited to present a class on cooking with the oils in the USA in mid 2018. That is a bit exciting for me, so watch this space, you may end up as the recipe testers for me! If you didn’t want to use the marjoram oil in this one, no biggie, source fresh marjoram (hopefully you are lucky enough to be growing it!!) and you’re away. I do not grow majoram. Not yet, but I do have a bottle of oil that will last me indefinitely as far as flavour goes. 4-5 drops in this entire dish and it packed an amazing flavour punch! Of course, if you wanted to switch this recipe up and add any other of the leafy herb oils, you instantly have a number of pestos ready to rock and oil!! Happy Days!

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Need

Pesto
1 clove garlic
50 Grams Capers
100 Grams kalamata olives, pitted
Generous Handfuls Italian parsley
100 Grams walnut pieces, toasted
20 Grams red wine vinegar
5 Drops doTERRA Oils marjoram BUY
100 Grams Extra Virgin Olive Oil (EVOO) BUY
pink salt flakes to taste BUY
Pasta
1 punnet cherry or grap tomatoes, sliced in half
1/2 head garlic, broken into cloves, unpeeled
Extra Virgin Olive Oil (EVOO) as needed BUY
pink salt flakes as needed BUY
300 Grams oriechette pasta or other small pasta of choice, cooked in plenty of salted water
Parmesan to taste

Do

1: Place all ingredients but oils into the Thermomix bowl and blend 10 sec/speed 8 stopping to scrape down as needed.
2: Add marjoram oil and blend 3 sec/speed 6.
3: Add EVOO through hole in lid as you blend on speed 4.
4: Taste and adjust seasoning if required. Set aside.
5: Cook the pasta as the packet directs. Drain.
6: Meanwhile flash roast the tomatoes and cloves of garlic by placing in a single layer in a baking dish. Drizzle with EVOO and sprinkle with salt. Place into a hot oven (200°C) for 10 minutes. Leave in the oven until ready to serve.
7: Toss all ingredients in a large bowl, plate up and grate fresh Parmesan all over....you can also drizzle with more EVOO if desired. Garnish with Italian parsley leaves to taste.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!