Basil Pesto Pasta

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A great recipe to use your fabulous vine-ripened tomatoes. In the winter, I like to use my Slow-Roasted Tomatoes in this recipe (adding according to your taste).

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes.

Basil Pesto Pasta

1/4 pound pasta of your choice
1/4 cup Basil Pesto (recipe follows)*
2 peeled and diced vine-ripened tomatoes or slow-roasted tomatoes
Coarse salt and freshly ground pepper to taste
 Basil leaves
Parmesan cheese

*A good-quality prepared basil pesto may be substituted.

Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce.

Add diced tomatoes and toss to coat thoroughly. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.

Makes 2 servings.
 

Basil Pesto:
You will have more pesto than you need for the above recipe. You can cut the amount of pesto recipe, but I encourage you to make the full recipe. It will disappear quickly on bread, pizza, toast, baked potatoes, etc.

2 cloves garlic, peeled
2 tablespoons pine nuts
1/4 teaspoon coarse salt
3 cups (3 ounces) fresh basil leaves
1/2 cup extra-virgin olive oil, divided
1/4 cup grated Parmesan cheese

Wash the basil, discard the stems, and dry thoroughly. In a blender, add garlic, pine nuts, and salt; proces for approximately 15 seconds. Add basil leaves: using pulse technique, turning on and off, to shred the basil. With the machine on, drizzle in the olive oil to create a coarse mash. Add the Parmesan cheese and pulse to combine.

Makes approximately 1 cup.

NOTE:

The pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, do not add the Parmesan cheese until ready to use. Below are some ideas on how to freeze pesto:

  • Spoon the pesto into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 to 3 months.

  • To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave. Add Parmesan cheese just before serving.

  • Freeze in ice cube trays.

  • Spoon into a ziplock bag and freeze.