A fresh tomato pesto pasta with a wee 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 (or from your favorite farmer), the sauce requires only a quick whirl in a food processor or blender to come together.
I use a mix of toasted slivered almond and toasted cashews, but you could easily choose one or the other. Chili pepper olive oil from Liokareas adds the tiniest bit of a spicy kick, but you could also double up on the amount of regular olive oil and simply add a pinch or two of crushed red pepper flakes instead.
It's served here over rigatoni, but the pesto is also pretty tasty as a spread for bruschetta or tucked into a sandwich; thinned with a little more olive oil, it makes a welcome dip on a charcuterie board. Add a green salad and some crusty Italian bread and you've got a great summer supper with plenty of leftovers for lunch.
Pasta with fresh tomato pesto and chili
PG tested
■ 1⁄4 cup slivered almonds,
Pesto made with toasted
■ 1⁄4 cup cashews, toasted 1 clove garlic, peeled and smashed
■ 1 large 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 fresh tomatoes, lots of Parmesan and olive ■ 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 oil flavored with chili peppers or blender, and pulse together until finely chopped. Scrape down sides of the food 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 the makes for an easy pasta sauce in summer. sides again with spatula. a little more olive oil, if
With the motor running, desired. add the oil in a thin stream Serve garnished with until combined. If pesto is reserved tomato, with additional too thick, add a little more Parmesan on the side. olive oil until you reach the Add a green salad and bread desired consistency. for a full meal.
Place cooked rigatoni in a Serves 6-8. bowl, then add pesto and toss well to combine. Spoon into bowls, and drizzle with