Cappellini with Fresh Tomatoes, Pesto and Pine Nuts
This recipe teaches you how to make “pesto”, which can be used on everything – pastas, chicken, fish, grilled vegetables, salads, crostini. It is also a technique you can use with a lot of different ingredients – parsley, mint, arugula or a combination of them, are my favs, depending on what’s fresh in your garden. You can also make a ton when your garden is flowing and then freeze in plastic containers for winter.
Servings: 6
Calories: 481kcal
Ingredients
- salt to taste
- 2 garlic cloves
- 1 cup packed basil leaves washed, spun or towel dried. (Remove flowers, but you can leave the smaller stems
- 2 Tbs pine nuts
- 1/4 cup olive oil
- 1 pound spaghetti cooked according to package directions
- 1 pint 2 cups cherry or grape tomatoes, sliced in half or quarters
- 1/4 cup pine nuts toasted
- 1/4 cup freshly grated parmesan cheese
Instructions
- Boil water for pasta. Add 2 tsp salt to water.
- Place garlic in food processor. Pulse until minced. Add basil and pine nuts. Process until all ingredients are mixed and against edge of bowl. Then thru the tube, WHILE MOTOR IS RUNNING, pour in olive oil in slow stream until a sauce begins to form. You will need to open processor midway to scrape sides of bowl and push ingredients back to center. That’s it! Fresh pesto in a minute.
- Halve or quarter cherry or grape tomatoes so that they are a similar bite size. Also toast the pine nuts. Begin to boil pasta. Cappellini will cook in a flash, so watch it and have other ingredients ready.
- When pasta is cooked to al dente, drain and immediately toss with pesto. Add more olive oil or pasta water to coat the strands. Add the tomatoes and toss. Divide pasta among plates. Top with the tomatoes, toasted pine nuts and freshly grated parmesan cheese. Serve.
- Preparation Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Serving: 6g | Calories: 481kcal