Think of this colorful ode to summer as a pizza in a bowl. Slideshow:  More Pasta Recipes 

Ian Knauer
August 2014

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© Ian Knauer

Recipe Summary

active:
20 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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