Marjoram Pesto Pasta

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

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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