Mom’s Summer Pasta

• 份量: Recipe serves 4 people
• 總時間: 30 minutes

食材

1/2 Cup Pine Nuts

1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small

2 Cups Fresh Basil Leaves, sliced in thin strips

6 oz. Parmigiano Reggiano (or regular Parmesan), chopped in little squares

4 Garlic Cloves, minced

1/2 Cup Extra Virgin Olive Oil

1/2 tsp Kosher Salt

1/4 tsp Fresh Ground Pepper

1 lb. Linguini

Vegan Modification: Sub in 1/2 cup nutritional yeast for parmesan (or leave it out)

1️⃣ Bring a pot of generously salted water to a boil.

步驟

In a small pan preheated over medium heat, toast the pine nuts, stirring constantly, until they are golden brown. Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).

Add the tomatoes, basil, Parmesan, garlic, olive oil, salt, and pepper. Mix to combine.

Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.

Serve the pasta right away while it’s warm with a drizzle of olive oil on top and enjoy!

20 minute prep time + 10 minute cook time

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