Using the last of my garden harvest. Garlic and cherry tomatoes
Prep Time20 minutesmins
Cook Time9 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: Pasta recipe, Pesto
Servings: 4servings
Calories:
Equipment
Saute Pan
Wooden Spoons
large saucepan
Cuisinart Food Processor
measuring cups
measuring spoons
pasta strainer
pasta server
Ingredients
Pesto
3cupsbasil, packed
1tbspminced garlic
1/4cuppine nuts
1/4cup quality olive oil
1/4cup parmesan cheese
salt & pepper to taste
Tomato Topping
3cupscherry tomatoes
1tbspolive oil
2tspminced garlic
Pasta
14ozpasta, cooked per directions
Instructions
Pasta
Boil water and cook pasta per package directions
Pesto
While pasta is cooking add 1 tbsp olive oil to a saute pan and heat over medium-high heat. Add pine nuts and 1 tbsp minced garlic. Stir continually for about 1 minute until garlic is fragrant and pin nuts are slightly browned.
Take off the heat
Put the basil in your blender along with the pine nuts, garlic, and parmesan cheese. Process until smooth. Scraping down as needed until well combined. I use the pulsing feature for most of this.
While the basil mixture is still processing, add the olive oil (1 tbsp at a time) through the feed tube. Stopping to scrape down as needed.
Tomato Garnish
After you have made the pesto, saute the tomatoes in 1 tbsp olive oil in saute pan over medium-high heat. Once the tomatoes blister, pop and release their juice, then take off the heat.
Assembling Pasta
When pasta is done, empty into the strainer. Add pasta to a pasta bowl, top with pesto, and toss to coat. Top with the tomato mixture.
Notes
Garlic is to taste. If you aren't a fan, don't add as much! If you love garlic, like me, add a little more.Same with salt and pepper, it is to taste.