PASTA: Spaghettini With Tomato Pesto

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* Exported from MasterCook *

 

Spaghettini With Tomato Pesto

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 59

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 garlic cloves -- chopped

1/4 cup pine nuts

1/2 teaspoon salt

6 fresh ripe plum tomatoes -- coarsely chopped

1/2 cup oil-packed sun-dried tomatoes -- chopped

1/4 cup chopped fresh basil

1/3 cup extra-virgin olive oil

1 pound spaghettini

 

Serves 4

 

Smoky sun-dried tomatoes add a depth of flavor to the fresh-tasting plum

tomatoes and basil. This pesto can also be used to make a delicious

stuffing for baked stuffed mushrooms. Simply combine the pesto with

chopped mushroom stems and bread- crumbs, stuff into the mushroom caps, and

bake until done.

 

Place the garlic, pine nuts, and salt in a food processor and blend

thoroughly to a paste, scraping down the sides of the bowl as necessary Add

the fresh and sun-dried tomatoes and half the basil, and process until well

blended. With the machine running, slowly pour the oil through the feed

tube and process until blended. Cook the spaghettini in a large pot of

salted boiling water, stirring occasionally, until it is al dente, about 2

to 4 minutes. When the pasta is cooked, drain it and place in a large

serving bowl. Add the pesto and toss gently to combine. Sprinkle with the

remaining basil and serve immediately.

 

Other pasta choices: capellini, vermicelli.

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