Wednesday, May 16, 2007
Rustic Walnut-Basil Pesto Pasta with Grape Tomatoes
I have discovered a new (to me) pasta shape! Fusilli con buco, or what looks like long curly fat spaghetti.
I thought the pasta would just drink up a nice rustic walnut-basil pesto, and with a toss of sweet grape tomatoes, a sprinkle of fresh ground black pepper and Parmesan cheese it made a perfect 15-minute dinner.
Rustic Walnut Pesto Pasta with Grape Tomatoes:
(serves 2-4, depending on appetite)
8 oz dried fusilli con buco (or your favorite pasta shape)
2 c loosely packed basil leaves
2-3 large garlic cloves
1/3 c walnuts, toasted
1/4 c grated Parmesan cheese
Sprinkle salt for taste (if desired)
Olive oil (to desired consistency)
Large handful (about a cup) of sweet grape tomatoes
Boil heavily salted water, add pasta. Boil until al dente (about 10 minutes, max).
Drain pasta, reserving 1/4 c pasta cooking water. Meanwhile, puree basil, garlic, walnuts, Parmesan and salt in a food processor, adding oil in a slow drizzle to create the pesto.
Once pasta is cooked and drained, add pesto and pasta water, toss to incorporate, then add whole grape tomatoes. Toss again to coat, plate and top with additional Parmesan if desired. Serve immediately.