5 cups washed basil leaves
3-4 cloves of peeled garlic (depending on size and amount you like)
1/2 c. Toasted pine nuts (can also use without toasting)
1 t. Salt
Fresh cracked pepper to taste
1 cup good olive oil
1 cup freshly grated Parmigiano Reggiano
1. Place basil, garlic, pine nuts, salt, and pepper in food processor and pulse until finely chopped.
2. Slowly add 1 cup oil while food processor is pulsing until all ingredients are incorporated.
3. Remove mixture from food processor and pour into a medium mixing bowl. Stir in freshly grated cheese. Serve or store in fridge. If storing in fridge, add a drizzle of olive oil on top of pesto to help it retain its bright green color.
Yields approx. 2 cups This recipe can easily be cut in half.
16 oz. whole grain penne pasta, cooked al dente, according to pkg. directions and drained
1-1/2 cups pesto
2 pints cherry tomatoes
2 bunches asparagus
1/3 c. freshly grated Parmigiano Reggiano
1/4 c. Reserved water from noodle boil.
1. Preheat oven to 250 degrees. Lightly salt and coat tomatoes with olive oil. Place on a parchment lined baking sheet and roast for 4 hours.
2. Boil noodles according to pkg instructions and make sure to amply salt the water. Drain, but set aside 1/4 c. of reserve pasta water.
3. In a medium sauté pan, on medium high heat, add 2 T. Olive oil and chopped asparagus and sauté for 3 minutes max.
4. Combine pasta, water, pesto, and toss (add as much or as little as you like. I typically add about 1 cup for this much pasta.) Gently stir in tomatoes and asparagus.
5. Sprinkle 1/3 cup of parmesano reggiano on top of pasta before serving.
Can be serve hot or cold! Serves 6.