Thin Spaghetti with Pesto and Cherry Tomatoes

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The great fun about making pesto is that you can adjust the ingredients to make it uniquely your own.

SERVINGS
4

COOK TIME
15

TOTAL TIME
30

INGREDIENTS
Basil Pesto:
2 cups packed fresh basil leaves
2 garlic cloves, cut in half
2 tablespoons pine nuts (pignoli), toasted
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup grated Parmesan cheese

Cherry Tomato Salad:
1 1/2 pints red and/or yellow cherry tomatoes, each cut in half (about 3 1/2 cups)
1/2 small red onion, thinly sliced (about 1/2 cup)
1/3 cup packed fresh basil leaves, cut into strips
1 tablespoon extra virgin olive oil
1 1/2 teaspoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Pasta:
Salt
1 package (16 ounces) whole wheat thin spaghetti
Basil sprigs for garnish

PREPARATION
1. Prepare Basil Pesto: In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed. With processor running, gradually pour in olive oil until blended. Add Parmesan, pulsing to combine. Transfer pesto to small bowl. Place plastic wrap directly on pesto surface to prevent browning; set aside.

2. Prepare Cherry Tomato Salad: In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside.

3. Heat large saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.

4. When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve. Drain spaghetti and return to saucepot. Add pesto and reserved cooking water; toss well to distribute vegetables.

5. To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad. Garnish with basil sprigs.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 680
Total Fat: 24 g
Saturated Fat: 5 g
Cholesterol: 8 mg
Sodium: 1225 mg
Carbohydrates: 95 g
Fiber: 6 g
Protein: 22 g

Originally published in

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