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Tomato Pesto Pasta Recipe

Fresh Tomato and Pesto Pasta

This vegetarian main dish, consisting of tomatoes, pesto and hearty pasta noodles, is perfect to make in the summer when home grown tomatoes and fresh basil are plentiful.

Course Dinner, Luncheon
Cuisine American, Italian
Keyword basil, pasta, pesto, tomatoes, vegetarian
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

  • 2 cups Basil Leaves (no stems)
  • 1/3 cup Pine Nuts
  • 1/2 cup Shredded Parmesan Cheese
  • 2 cloves Garlic (minced) May substitute 2 frozen garlic cubes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper To Taste
  • 1 large Tomato May substitute 2 Roma tomatoes
  • 8 oz Hearty Pasta

Instructions

Pesto

  1. Remove the basil leaves from the stems, wash and pat dry with a paper towel.

  2. Add basil leaves, pine nuts and garlic to food processor. Pulse until well chopped.

  3. Slowly add the olive oil and pulse until well mixed.

  4. Add the parmesan cheese and pulse until well combined.

  5. Add salt and pepper to taste.

Cook the Pasta

  1. Bring three quarts of water to a boil in a lidded pot.

  2. Add pasta.

  3. Boil for approximately ten minutes.

  4. Drain pasta in a colander or with a strainer.

Chop the Tomato (es)

  1. Core and finely chop/dice the tomato in to small pieces on a cutting board.

Assemble the Dish

  1. In individual serving bowls or plates, portion out the pasta.

  2. Top the pasta with two tablespoons of pesto (or more or less to taste.)

  3. Add approximately 1/4 cup of diced tomatoes.

  4. Top with extra parmesan cheese, if desired.

Recipe Notes

The leftover pesto may be refrigerated for several days.