Description
When only the best will do! Girelle Pasta with Basil Pesto and Sautéed Tomatoes provides a taste of summer that’ll have you wishing it was summer all year long!
Ingredients
1 qt. cherry or grape tomatoes
3 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. cracked black pepper
4 cups packed fresh basil leaves
3 – 5 cloves garlic, lightly chopped
1/2 – 1 cup toasted pine nuts (place pine nuts in a small frying pan and toast for 2–3 minutes until slightly browned and aromatic)
1 cup of olive oil
kosher salt and cracked black pepper
1 cup freshly grated Romano cheese
1 lb. Girelle (or pasta to your liking)
1/2 lb. fresh mozzarella
Instructions
Sauté Tomatoes
Place tomatoes in a single layer in a sauté pan.
Add 3 Tbsp. olive oil, salt and pepper; mix until fully covered.
Sauté for 5 – 7 minutes, tossing occasionally until the tomatoes crack and lose their firmness. Set aside.
Basil Pesto
Combine the basil, garlic, and toasted pine nuts in a food processor. Pulse until coarsely chopped.
Slowly add the 1 cup olive oil. Process until fully incorporated and smooth.
Season with salt and pepper.
Transfer to a bowl and mix in (by hand) the Romano cheese.
Pasta
Bring 4 quarts of salted water to a boil. Cook pasta until al dente, about 9 minutes.
In a large serving bowl, combine pasta, tomatoes, 1 cup of pesto and 1/2 lb. of mozzarella torn into bite-sized pieces.
Serve warm or chilled for a terrific summertime salad!
Notes
Can be served warm or cold for a delicious summertime salad!
