Pasta (makes 6 portions)
½ pint of grape tomatoes, halved
6 oz. fresh bite-sized mozzarella
½ Tb extra virgin olive oil
½ lb. campanelle pasta
1 t. salt
black pepper to taste
Pesto (yields 2 ¼ cups)
4 cloves garlic, whole
½ c. pine nuts
½ c. walnuts
3 c. fresh basil
6 Tb Parmesan cheese, grated
6 Tb Asiago cheese, grated
1 c. extra virgin olive oil
1 t. salt
½ t. black pepper
In a bowl combine tomatoes, mozzarella, salt, pepper, and olive oil, and let it sit for 30 minutes.
Begin the pesto by mincing the garlic in a food processor. Add pine nuts, walnuts, basil, salt and pepper and process until well mixed. Add Parmesan and asiago cheeses and continue to process until smooth. While continuing to run the processor, slowly add the olive oil until smooth.
Cook pasta in boiling water until al dente & drain. Toss in the tomato mixture and ¾ c. of the pesto. Serve at room temperature or chilled.
Leftover pesto can be refrigerated for up to 1 week or frozen up to 3 months.
Bold and green flavors of garlic & basil demand a bright white wine that’s not too wimpy. A Vermentino would delightfully do the trick with lively acidity; fresh citrus & pear to the senses also pair well with the nuttiness and cheeses. Clean and crisp is the key here, and can be found in the 2010 Cantina Gallura Canayli Superiore by Vermentino di Gallura, which is the only DOCG appellation in Sardinia, Italy.
FRESH PESTO PASTA NUTRITIONAL INFORMATION
400 Calories, 26 g. fat, 7 g. saturated fat, 24 mg. cholesterol, 586 mg. sodium, 31 g. carbohydrates, 3 g. sugars, 2 g. fiber, 13 g. protein