Tomato pesto pasta has bit of a kick
Summer calls for dishes that don't require a lot of prep, hinge on seasonal produce and can be served either chilled or at room temperature, depending on the temperature of where you'll be eating it.
This pesto-dressed bowl of pasta fits the bill perfectly. Made with fresh cherry tomatoes and basil right out of the garden, the sauce requires only a quick whirl in a food processor or blender.
Pasta with fresh tomato pesto and chili
PG tested
1⁄4 cup slivered almonds, toasted
1⁄4 cup cashews, toasted 1 clove garlic, peeled and smashed
1large handful basil leaves, about 1 cup packed
1pint cherry or grape tomatoes, halved, with a few reserved for garnish
Pinch or two of kosher salt 1⁄4 cup extra-virgin chili pepper olive oil 1⁄4 cup extra-virgin olive oil 1⁄2 cup freshly grated Parmesan cheese, plus more for serving
1 pound cooked rigatoni, warm or room temperature Place almonds and garlic in the bowl of a food processor or blender, and pulse together until finely chopped. Scrape down sides of processor with a rubber spatula.
Add the basil and tomatoes and pulse again to combine. Add Parmesan cheese along with a pinch or two of salt, and pulse several times more. Scrape down sides again with spatula.
With the motor running, add the oil in a thin stream until combined. If pesto is too thick, add a little more olive oil.
Place cooked rigatoni in a bowl, then add pesto and toss well to combine. Spoon into bowls.
Serve garnished with reserved tomato, with additional Parmesan on the side. Serves 6-8.