Basil Pesto and Tomato Pasta
This pesto pasta recipe is a great way to welcome spring to your dinner table. It also utilizes two of the available Petomato plants.
2-3 Handfuls of basil
20 Cherry tomatoes
1/2 Cup Extra virgin olive oil
1/2 Cup Parmesan cheese plus 2 Tablespoons for garnish, grated
1/4 Cup Pine nuts
1 lb. Box of spaghetti
Salt and black pepper for seasoning
Place pine nuts in sauté pan and toast over medium-low heat for 2 minutes, stirring constantly. In a food processor, combine basil, pine nuts and parmesan cheese. Process on low while slowly drizzling the olive oil into the mixture, stopping when the mixture becomes loose enough to resemble a liquid sauce. Bring a large pot of water to boil and season the water generously with salt. Add spaghetti to boiling water and cook to the manufacturer’s specifications, usually about 8 minutes. While the pasta is cooking, halve the cherry tomatoes. Drain the pasta when the noodles are cooked to al dente. Combine the pesto sauce with the cooked pasta. Add halved cherry tomatoes and serve into individual bowls. Garnish each bowl with remaining grated parmesan cheese and cracked back pepper.