10 Quick Pasta Recipes
Pasta to keep you sane and well fed.
A lively take on pesto, utilizing all the beautiful green tomatoes made abundant this time of year.
Ingredients
Pesto
- handful, about 1/4 cup each fresh basil leaves, parsley, arugula, and mint
- 2 garlic cloves
- juice of half a lemon
- 1/4 cup olive oil
- salt and pepper
- 1/4 cup Parmigiano-Reggiano
pasta and sauce
- drizzle olive oil
- 6 medium to large green tomatoes, cored and chopped
- 1 cup chicken or vegetable broth
- sea salt and ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for topping
- 1 pound bucatini or spaghetti
Preparation
1. Bring large pot of water to boil. Meanwhile, prepare pesto. Add basil, parsley, arugula, mind, garlic, and lemon juice to a food processor and pulse together, leaving a little chunky. Drizzle in olive oil (I like a less oily pesto but use what you like) and pulse. Add salt, pepper, and Parmesan and pulse a few more times to blend. Set aside.
2. To prepare pasta and sauce, heat olive oil in large skillet over medium heat and add tomatoes. Sauté, stirring, 8 minutes. Pour in broth, add salt and pepper, and bring to low boil. Turn heat to simmer, stirring often, until liquid is reduced by half.
3. When tomatoes begin to soften, sprinkle in Parmesan and toss to coat well. Add pesto to the hot sauce, stirring until well mixed. Cover and keep warm until pasta is cooked.
4. Add bucatini to boiling water and cook until al dente. Drain well. Serve pasta in bowls topped with sauce and more grated cheese.
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