My husband has been watering tomato plants for a friend while her family is out of town. The bonus is that he can bring home any ripe tomatoes. Gorgeous tomatoes! Besides having the mandatory BLT’s (we make BLAT’s- with the addition of avocado spread on the bread), I have been adding these beautiful vine-ripened tomatoes to everything – including this dish.
This pesto was made with a GIGANTIC bunch of basil as well as fresh garlic from my CSA share. The garlic was a special hard-neck variety. This dish deserved to be served over fresh homemade pasta! My son and I made the pasta together and had a great time. It made him enjoy eating it that much more! The pesto recipe was adapted from Field of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville and the pasta recipe can be found on the link below. Seasonal, fresh and great.
- 1/2 cup extra-virgin olive oil
- 1 garlic clove
- 1 T walnut pieces (pine nuts could also be used)
- 1/4 tsp coarse salt, or more to taste
- 1/3 cup freshly grated Parmesan cheese, about 1 ounce
- 1 bunch of basil, about 4 cups leaves
- 4 vine-ripened tomatoes, cored, seeded, and chopped
- 1 pound fresh Whole Wheat-Egg Pasta
- Place olive oil, garlic, walnuts, salt and cheese in a food processor. Blend until smooth, then add the basil a handful at a time, blending until all of the basil is incorporated and the pesto is somewhat smooth.
- Combine the pesto and cored, seeded, chopped tomatoes in a serving dish.
- Cook the fresh pasta in salted, boiling water for approximately 2 to 3 minutes, or until al dente. Add to the pesto and tomatoes and combine. Serve immediately.