Summer may be fading fast, but you can hold onto its vibrant flavors with this fresh tasting pasta dish. Basil, dill and parsley are combined to make a bold pesto which gets tossed with elbow macaroni and juicy grape tomatoes. Light and delicious.
Three Herb Pesto With Pasta And Tomatoes
2/3 cup Italian flat leaf parsley
2/3 cup dill sprigs
2/3 cup basil leaves
1 cup coarsely chopped walnuts
1/4 cup sliced green onions
2 Tbs lemon juice
2 garlic cloves
1/2 tsp salt
2/3 cup olive oil
3 Tbs grated Parmesan cheese
3 cups elbow macaroni
1 pint grape tomatoes, halved if large
1. Pulse the parsley, dill, basil, 1/2 cup walnuts, green onions, lemon juice, garlic and salt in a food processor. With motor running, add the oil in a slow steady stream through the feed tube. Add Parmesan and transfer to a large serving bowl.
2. Cook the pasta according to package directions. Use a ladle to remove 1/2 cup of the cooking liquid and add it to the pesto.
3. Drain macaroni and immediately add to the pesto. Stir to coat. Stir in remaining walnuts and the tomatoes.
Recipe from 365 Ways to Cook Pasta: For Every Season, for Every Reason, a Pasta Lover’s Paradise by Marie Simmons
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