Tomato Basil Pesto Pasta
I love Erin’s pesto… well, actually, it is Barefoot Contessa, I think. But Erin is the one who introduced me to the recipe, so I think of it as hers. :) I have already made this pesto twice this year. Once with my sweet mom and once on my own with my own home grown sweet basil to freeze for later use. Pesto is the best on everything… but this time I used it with a super easy and delicous recipe I adapted from THISwebsite (I think it is whatscookingamerica.net?). We used our fresh garden tomatoes, which along with the fresh pesto was WONDERFUL!
Basil Pesto Pasta
Submitted by Mindy
1/4 cup basilpesto (Pesto recipe already posted by Erin… it’s the best!)
1/4 lb penne pasta
1.5-2 cups tomatoes
Coarse salt and freshly ground pepper to taste
Shredded parmesan cheese
Prepare Basil Pesto. Store in refrigerator or freeze until ready to serve. (Click on “pesto” above to go to the recipe, which was previously posted by Erin. It is the BEST!!!) 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. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.Makes 2 servings.