Recipe

Linguine With Pesto And Tomatoes Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 1 year, 3 months ago Fresh Heirloom tomatoes, fresh homemade pesto, this simple dish brings in all the freshness from your summer garden. Prep:20m Cook:10m Servings:4	Sosousme
	pasta fresh tomatoes basil

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Ingredients

3 quarts water

12 ounces linguine

1/2 cup Basil Pesto (recipe follows)

2 cups seeded and diced fresh tomatoes, preferably a mix of Heirloom tomatoes

2 tablespoons chopped fresh basil

1/4 cup feta cheese

Salt and freshly ground pepper, to taste

Basil Pesto

2 tablespoons toasted pine nuts

3 large cloves garlic

2 2/3 cup loosely packed fresh basil leaves

2 tablespoons freshly grated Parmesan cheese

2 teaspoons lemon juice

3 tablespoons extra virgin olive oil

Directions

Make the Basil Pesto - Drop the pine nuts and garlic through the food chute of a food processor with the motor running; process until minced, stopping to scape the sides of the bowl as necessary. Stop the machine; add basil, cheese and lemon juice; process until finely minced. With processor on, slowly pour the oil through the chute and process until well blended.

Meanwhile; bring the water to a rolling boil. Add a large pinch of salt; cook pasta according to package directions. Drain well - reserving 1/2 cup of the pasta water.

Combine the pesto and pasta in a large bowl; toss well. Use the reserved pasta water to thin as necessary. Add the tomatoes, basil and feta. Toss gently to coat. Adjust seasonings; serve immediately.

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