Great, easy pasta recipe for the summer - especially if you grow your own basil! Tastes great prepared cold or hot.
Pesto Ingredients
2 cups fresh basil leaves (roughly chopped)
3 medium garlic cloves (minced)
1/2 cup olive oil
1/2 cup parmigiana cheese
Salt & Pepper to taste
Pasta Ingredients
1 lb Pasta (Gemelli works great)
some olive oil
1 pint Cherry or Grape tomatoes (halved)
For cold pasta salad:
1 cucumber (peeled, sliced & quartered)
Directions:
Cook pasta slightly al dente. Drain pasta, return to pot, drizzle with olive oil and toss to avoid pasta sticking together.
While pasta is cooking, use a food processor and pulse to finely chop the basil. Add garlic and pulse a few more times. While food processor is on, slowly add the olive oil. Stop and scrape down sides of food processor until everything is blended to desired consistency. Add grated cheese and pulse to blend. Add a pinch of salt and pepper to taste.
If serving hot, add 3/4 pesto sauce over pasta, mix, then add tomatoes and remaining pesto, toss and serve immediately.
If serving cold pasta salad, add 3/4 pesto sauce over pasta, mix and refrigerate for approximately 3-4 hours or until cool. Add tomatoes, cucumbers and remaining sauce, toss and serve.
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Topic 
Posted - 07/20/2008 : 09:18:06 AM
