Thin Spaghetti with Pesto and Tomatoes

[Guest guest]

Thin Spaghetti with Pesto and Tomatoes

 

Basil Pesto:

2 cups packed fresh basil leaves

2 garlic cloves, cut in half

2 tablespoons pine nuts, toasted

1 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup olive oil

1/2 cup grated Parmesan cheese

 

Cherry Tomato Salad:

1 1/2 pints red and/or yellow cherry tomatoes, each cut in half, about 3 1/2

cups

1/2 small red onion, thinly sliced

1/3 cup packed fresh basil leaves, cut into strips

1 tablespoon extra virgin olive oil

1 1/2 teaspoons red wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

Pasta:

salt

1 16 oz. package whole wheat thin spaghetti

Basil sprigs for garnish

 

1. Prepare Basil Pesto: In food processor with knife blade attached, blend

basil, garlic, pine nuts, salt, and pepper until pureed. With processor

running, gradually pour in olive oil until blended. Add Parmesan, pulsing to

combine. Transfer pesto to small bowl. Place plastic wrap directly on pesto

surface to prevent browning; set aside.

2. Prepare Cherry Tomato Salad: In medium bowl, mix tomatoes, onion, basil

strips, oil, vinegar, salt, and pepper. Set aside.

3. Heat large saucepot of salted water to boiling over high heat. Add

spaghetti and cook as label directs.

4. When spaghetti has cooked to desired doneness, remove 1/4 cup pasta

cooking water and reserve. Drain spaghetti and return to saucepot. Add pesto

and reserved cooking water; toss well to distribute vegetables.

5. To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato

salad. Garnish with basil sprigs. Serves 4.