Tomato Basil Pesto Pasta
Tomato Basil Pesto Pasta. It’s Sunday so we had to use everyone’s new favorite cut of pasta. Colone with a tomato and basil pesto. All the ingredients are fresh and uncooked. Blended with lots of Parmesan and olive oil. Then smother those big noodles with allllll that pesto, top with fresh basil, and sprinkle with extra Parmesan and black pepper. The very best cure to the Sunday scaries !!
Ok ok yes we are obsessing over this pasta shape…but honestly who isn't ?! And the best way to make a thick noodle is with a creamy summery sauce. This is a tomato basil pesto and it uses all fresh ingredients rather than cooked. Perfect for summer.
This one is summery and fresh from the tomato basil pesto. And it’s creamy and cheesy when combined with ricotta cheese. It melts into the pasta to create a creamy and delicious summer Sunday sauce that cures the scaries. Well sort of cures the scares…and maybe with a nice hefty glass of wine.
This weekend was definitely one of the best weather weekends of the summer so far. I am definitely sad that it’s over because I did have a really nice weekend, but I am also looking forward to 4th of July. Plus I am spending this week down the shore, so I am excited to be enjoying the beach vibes allll week long. Happy Sunday guys !!
Ingredients
5 - 6 medium tomatoes; cut into quarters
1 1/2 cups fresh basil
1 garlic clove (optional)
1/2 cup pecorino romano
3/4 cup olive oil
salt and pepper
1 (15 ounce) container ricotta cheese
1 pound pasta
Directions
In the bowl of a food processor, add the tomatoes, basil, garlic, pecorino romano, and olive oil. Season with salt and pepper. Process until smooth and combined.
Transfer the pesto to a large bowl. Fold in the ricotta. Taste and adjust seasonings.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta back to the pot. Add the pesto and cooking what as needed. Toss to combine. Serve topped with additional fresh basil leaves and cheese.
