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Recipe for :

Capellini with Tomato Pesto

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Not only is this almost fat free, it tastes delicious. I will give the whole recipe to you as it is so good but you can use the tomato pesto as a sauce for other things like rice for example"


1/3 cup pine nuts
6oz can good quality tomato paste
1/2 cup minced fresh parsley
1/4 cup finely chopped fresh basil or 2 teaspoons dried
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 cloves garlic, pressed or minced
1/2 teaspoon salt
freshly ground black pepper to taste
1lb capellini, or vermicelli or spaghettini

  • Lightly toast the pine nuts in a 350º oven until golden (about 5 minutes)
  • To make the sauce, combine the pine nuts with all the other ingredients except the pasta in a medium bowl. (This step may be completed up to 24 hours in advance, covered and chilled. Bring to room temperature before mixing it with pasta).
  • Bring a 6 quart pot of water to the boil. Add the pasta and cook until al dente.
  • Before draining the pasta, beat 2 tablespoons of the boiling pasta water into the sauce.
  • Drain the pasta and return it to the pot or drop it into a large bowl. Spoon on the sauce and toss quickly.

Serves 4

Martin James