Linguine with Pesto and Tomatoes (Linguine al Pesto e Pomodori)

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Linguine with Pesto and Tomatoes (Linguine al Pesto e Pomodori)

 

1/2 cup pesto Genovese, recipe below

2 to 3 tomatoes, seeded and finely chopped

1 lb. linguine or other pasta shape, cooked according to the package directions

and drained

 

Combine the pesto, tomatoes, and 2 to 3 tablespoons of the boiling pasta water

in a large bowl. Add the cooked pasta and toss to combine.

Makes 4 to 6 servings.

 

Pesto Genovese;

2 cups fresh basil leaves

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan cheese

3 tbsps. pine nuts (pignoli)

2 cloves garlic, peeled and crushed

1 tsp. salt, or to taste

 

Combine all ingredients in and electric blender and process until smooth,

stopping the blender once or twice to scrape down the sides of the jar. When

serving with pasta, " loosen " the sauce with a little bit of the boiling water

from the pasta pot.

Makes about 2 cups.