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A great recipe to use
your fabulous vine-ripened tomatoes. In the winter season, I like to use my
Slow-Roasted Tomatoes
in this recipe (adding according to your taste). This pasta dish is delicious no matter which type of tomatoes that you use.
Basil Pesto Pasta Salad
Recipe Type:
Pasta,
Tomato,
Basil,
Basil Pesto
Yields: 2 servings
Prep time: 15 min
Ingredients:
1/4 cup Basil Pesto (see recipe below)*
1/4 pound
pasta
of your choice
2 peeled and diced vine-ripened
tomatoes
or
slow-roasted tomatoes
Coarse
salt
and freshly-ground
black pepper to taste
Basil
leaves
Parmesan cheese Shavings
*A good-quality prepared
(store-bought) basil pesto may be substituted.
Preparation:
Prepare Basil Pesto. Store in refrigerator
until ready to serve.
Cook pasta according to package directions to al dente.
Learn How To Cook Pasta Properly.
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 make a smaller amount of this pesto recipe, but I
encourage you to make the full recipe. It will disappear quickly on bread, pizza, toast, baked potatoes, etc.
3
cups (3 ounces) fresh
basil
leaves
2 cloves
garlic, peeled
2 tablespoons pine nuts
1/4 teaspoon coarse
salt
1/2 cup extra-virgin
olive oil, divided
1/4 cup grated Parmesan cheese
Wash the basil leaves, discard the stems, and dry
thoroughly.
In a blender, add garlic, pine nuts, and salt; process 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.
Storing Basil Pesto:
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 zip-lock bag and freeze.
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