Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : 4
© Ian Knauer

How to Make It

Step 1    

In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.

Step 2    

In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency.

Step 3    

Halve the tomatoes and toss with the pasta. Season to taste with salt and pepper, then garnish with the basil leaves and serve.

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