Tuesday, March 4, 2008

Fresh Tomato Pesto over Fresh Pasta


3/4 lb. grape tomatoes, very ripe and sweet
12 large basil leaves
1 large clove garlic
1/3 cup whole almonds, lightly toasted
1/4 tsp. red pepper flakes, or to taste
1/2 tsp. kosher salt
1/2 cup extra virgin olive oil
1 lb. fresh pasta
1/2 cup freshly grated Parmigiano-Reggiano

Rinse tomatoes and basil and pat dry. Drop tomatoes, basil, garlic clove, almonds, red pepper flakes and salt in to blender. Blend for a minute or more to a fine puree; scrape down sides and blend again if any large pieces have survived.

With blender running, pour in olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (Can be refrigerated for longer storage, up to 2 days, but bring back to room temp. before dressing pasta).

Cook and drain pasta. Scrape pesto into large bowl {can add a scoop of pasta water to thin it out if you need to}. Toss in pasta, coating completely. Sprinkle with cheese all over, toss again and serve.

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