I recently made this delicious summer pasta dish for a family dinner. Here’s the recipe:
1 lb. rotini pasta (or whatever pasta you prefer)
2 cups fresh basil
2 Tablespoons pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 pint cherry tomatoes
Cook the pasta as directed on the box in boiling water.
While the pasta is cooking, put the basil, pine nuts, garlic and Parmesan cheese in the food processor and pulse it a few times.
Then while the processor is running add the olive oil through the chute in a stream. Process a few seconds until well-blended.
When the pasta is done, drain it from the boiling water. Place the pasta in a bowl and then toss it with all of the pesto sauce.
Slice the cherry tomatoes and then place them on top of the pasta.
NB. I frequently make the pesto sauce (no pasta or tomatoes) ahead of time and keep it in the frig in an airtight ziplock bag. You could also freeze the sauce for up to three months. Then when you want to make the dish just cook the pasta, add the sauce and tomatoes.