I found the cutest pasta recently. They look like little tennis rackets.
And that is what they are called.
My garden was full of basil and I had just made some oven roasted tomatoes.
Time for pesto pasta! Following is my recipe for this dish:Pesto
4 full cups of fresh basil. I use the stems too. Why not? They are full of flavor.
4 cloves of peeled garlic
Fresh ground pepper and sea salt to taste
Juice from 1/2 lemon
6 tablespoons of pine nuts.
Place all of the above ingredients in the bowl of a food processor and pulse until it is all diced equally.
Then as the processor is processing....drizzle in 1 cup of good olive oil.
Scrape this into a bowl and stir in 1/2 cup of grated romano cheese and 1/2 cup grated parmesan cheese. Stir to blend thoroughly.
Pesto Pasta
After boiling the pasta, drain and reserve 1 cup of the pasta liquid. Please make sure to salt the water before boiling the pasta. I had my roasted tomatoes but you could use some halved cherry tomatoes. After draining the pasta I mixed it with the tomatoes and their juices. Then I stirred in the pesto. Then add enough of the reserved pasta water until the mixture is creamy. Adding the tomatoes makes a smoother pesto pasta dish. You could skip the tomatoes altogether if you wish. This can be eaten cold, room temp or warm.
My first two eggplants (Ichiban)!
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