Fresh Tomato and Pesto Pasta

Simple, easy vegetarian pasta meets big, satisfying, fresh flavor in this almost-no-cook dinner for four. Whether you make pesto with all basil, half basil and half parsley (as here), or with the greenery of your choice, this scrumptious, herb-loaded sauce guarantees you won’t miss the meat.

But the cheese…yes, there’s cheese. First of all, in the pesto, where Parmigiano-Reggiano is king. And to top it off, little chunks of fresh mozzarella add extra gooey cheesiness. Mmmmmm.  

Serves 4

Ingredients

• 1 cup packed basil leaves
• 1 cup packed flat-leaf parsley leaves
• 1/4 cup broken almond pieces
• 2 garlic cloves, finely chopped
• sea salt
• freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1/3 cup grated Parmigiano-Reggiano cheese
• 8 oz mini farfalle (or other small pasta)
• 1 tbsp olive oil
• 1/2 cup thinly sliced red onion
• 1 pint multi-colored grape or cherry tomatoes, quartered
• 3 oz fresh mozzarella, cut into small pieces

Pesto Ingredients 

Multi-Colored Tomatoes

Prepared Onion, Mozzarella, and Tomatoes

Preparation

1. Place the basil, parsley, almonds, and garlic in a food processor and season with salt and pepper. Grind until finely chopped.
2. With the processor on, slowly pour in the extra virgin olive oil. Scrape down the sides of the processor bowl and process until smooth. Transfer the sauce to a bowl and stir in the cheese.

Chopped Ingredients 

Oil Added 

Basil and Parsley Pesto

Meanwhile, cook the farfalle in a pot of boiling, salted water until al dente, 7-8 minutes. Drain.

Heat a large, deep skillet over medium-low heat and add 1 tablespoon of olive oil. Add the onion and sauté until beginning to soften, about 5 minutes.

Remove from the heat and add the tomatoes, drained pasta, and pesto and season lightly with salt and pepper. Stir well to combine. Scatter mozzarella on top.

Onions Beginning to Cook

Tomatoes, Pasta, and Pesto Added

Divide among 4 pasta bowls and serve right away.

Fresh Tomato and Pesto Pasta