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.
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.
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