Fresh Pesto and Tomato Pasta
Sunday, October 25, 2009
With its fresh pesto and tomato flavors I knew immediately that we would love this recipe I found over at the Sisters' Cafe. The kids thought it was such fun helping me collect 5 whole cups of basil leaves from our plant to make the pesto and ended up loving it as much as we adults did. Serve it up with homemade bread sticks and a salad for a simple, healthy dinner!
(I used a bit too much of the pasta water in thinning mine, so it didn't turn out as green as I'd expected. The flavor, however, was still fantastic!)
1 cup basil pesto (I used this recipe from Sisters' Cafe)
1 lb. penne pasta
6-8 cups diced fresh tomatoes
Coarse salt and freshly ground pepper, to taste
Basil leaves
Shredded Parmesan cheese
Prepare basil pesto. Store in refrigerator or freeze until ready to serve (see link above for a great recipe!)
Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove ~ 1/2 cup of the pasta water; set aside. Drain the pasta, put back into the pot, and then stir in the Basil Pesto and the reserved pasta water, a tablespoon at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with fresh basil leaves and shredded Parmesan cheese. Makes 8 servings.
Enjoy!
(I used a bit too much of the pasta water in thinning mine, so it didn't turn out as green as I'd expected. The flavor, however, was still fantastic!) 
1 cup basil pesto (I used this recipe from Sisters' Cafe)
1 lb. penne pasta
6-8 cups diced fresh tomatoes
Coarse salt and freshly ground pepper, to taste
Basil leaves
Shredded Parmesan cheese
Prepare basil pesto. Store in refrigerator or freeze until ready to serve (see link above for a great recipe!)
Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove ~ 1/2 cup of the pasta water; set aside. Drain the pasta, put back into the pot, and then stir in the Basil Pesto and the reserved pasta water, a tablespoon at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with fresh basil leaves and shredded Parmesan cheese. Makes 8 servings.
Enjoy!
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11 comments:
looks like a great recipe! I've finally found a pesto without nuts, so I can't wait to try yummy dinners like these :)
oh yummy! those are some of my very favorite flavors, love it!
So simple, but yet delicious! I love meals like this!
mmmm This sounds so good! I tried to grow basil this year so I could make pesto, but it was a failed attempt :( Maybe next year!
Yum, yum, yum! Your pesto was delicious. I should probably look into getting my own basil plant.
Your pasta looks wonderful. Basil is an easy plant to keep. I grew some lime basil this year. Haven't made a pesto yet.... You have inspired me to do so!
I'm glad to hear that you have your own basil. I tried growing some this year, and it just didn't happen for me. I would love to be able to gather some from my backyard. Love the pasta:)
Don't you just LOVE recipes full of FRESH ingredients like this one! Excellent!!
Oooh - this looks very good.
This looks yummy. Our tomato crop is definitely dwindling (after a very fruitful summer), but we still have enough to make this, I think :) Thanks for the inspiration.
I have tons of basil in my garden and my son is allergic to peanuts so I am excited to try this. I tried to get the basil pesto recipe and the link is broken. It might be something on their end. Any chance you could post it here?
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