I texted my friend Nora over at University of Massachusetts for this recipe. She has been vegetarian her whole life and I simply adore her family and all their vegetarian recipes. This one is my favorite, I think. And I bet I can even add in halved cherry tomatoes or asparagus.
3 cups basil leaves
1 tsp pine nuts
1/4 cup olive oil
2 tbsp Parmesan cheese
salt and pepper to taste
Toast the pine nuts by cooking on low in a skillet for about two minutes.
Blend everything in a food processor or roughly chop the basil and pine nuts.
Cook pasta. Tortellini, bowtie, spaghetti, or really any kind of pasta works.
Throw it all together!
Thanks, Nora!
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