August 15, 2008

Pasta with Tomato Pesto

This is a long-time favorite that I copied out of a vegetarian cookbook where I was babysitting when I was about 15. I wish I knew what cookbook it was! It's especially delicious with fresh garlic, fresh herbs, and fresh grated parm.

1/3 C pine nuts
6-oz. can tomato paste
1/2 C fresh minced parsley (or 4 t dried)
1/4 C fresh minced basil (or 2 t dried)
1/2 C olive oil
1/2 C grated parmesan cheese
2 garlic cloves, minced
s & p
1 lb. bow ties, penne, rotini, or other medium pasta

Lightly toast pine nuts at 350 until golden (about 5 minutes).

Combine pine nuts with all ingredients except pasta. (May be done ahead, covered, and chilled. Bring to room temperature before mixing with noodles.)

Cook pasta until al dente. Before draining, stir 2 T boiling water into the sauce. Drain pasta, mix with sauce, serve immediately.

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