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.
Remove the basil leaves from the stems, wash and pat dry with a paper towel.
Add basil leaves, pine nuts and garlic to food processor. Pulse until well chopped.
Slowly add the olive oil and pulse until well mixed.
Add the parmesan cheese and pulse until well combined.
Add salt and pepper to taste.
Bring three quarts of water to a boil in a lidded pot.
Add pasta.
Boil for approximately ten minutes.
Drain pasta in a colander or with a strainer.
Core and finely chop/dice the tomato in to small pieces on a cutting board.
In individual serving bowls or plates, portion out the pasta.
Top the pasta with two tablespoons of pesto (or more or less to taste.)
Add approximately 1/4 cup of diced tomatoes.
Top with extra parmesan cheese, if desired.
The leftover pesto may be refrigerated for several days.