Fresh Pasta with Heirloom Tomatoes and Summer Pesto
Golden fresh tagliatelle is tossed with a vibrant cilantro-basil pesto and topped with juicy heirloom tomatoes. This dish is a quick, colorful celebration of summer flavors.
Ingredients
For the Pesto
- 1 cup cilantro, chopped
- 1 cup basil, chopped
- ¼ cup pine nuts, finely chopped
- 1 tablespoon shallots, finely chopped
- 1 tablespoon chives, finely chopped
- ½ teaspoon sea salt
- 6 grinds black pepper
- ½ cup olive oil, extra virgin
For the Pasta
- ½ pound heirloom tomatoes, assorted, chopped
- 2 tablespoons chives, finely chopped
- 1 tablespoon lemon olive oil
- Coarse sea salt
- Black pepper
- ¾ pound fresh pasta, tagliatelle or spaghetti
- Grated cheese, such as Parmigiano or Comté
Instructions
- To make the pesto, place the cilantro, basil, pine nuts, shallots, chives, salt and pepper in a food processor fitted with a metal blade. Blitz to a chunky paste using repeated 3- to 4-second pulses. Then, slowly drizzle in the olive oil with the motor running to create a thick, bright green, fragrant pesto. Store in a glass jar or covered container and refrigerate.
- In a small bowl combine the chopped tomatoes, chives, lemon olive oil, a large pinch of sea salt, and 4 grinds of black pepper. Toss to combine.
- Cook the pasta in a large saucepan of lightly salted boiling water. Fresh pasta cooks quickly, usually in 3 to 4 minutes, so be careful not to overcook it. It should be al dente. Drain the pasta and return it to the saucepan. Add 3 or 4 tablespoons of pesto and toss to combine.
- Divide the pasta between four plates and spoon the tomato mixture (and grated cheese) over the top.
Notes
Leftover pesto keeps well, refrigerated, for 3–4 days.
Nutrition
Calories: 586kcal | Carbohydrates: 51g | Protein: 12g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 62mg | Sodium: 900mg | Potassium: 391mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1199IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 4mg