It's been a few days of scorchers. It's the perfect time to whip up a batch of fresh homemade basil pesto. I like to use walnuts instead of pine nuts- cheaper and just as delicious. My parents' garden is already producing basil, and I confess to sneaking off with a few bunches. I had to buy the tomatoes- not quite in season from the garden yet.
I love pesto with fresh veggies, but I love it more than anything on pasta. In this dish, I combine my favorite cheese ravioli with marinated plum tomatoes and a pesto sauce. It is divine, and light enough to be thoroughly enjoyed after a hot day with a glass of wine.
Sending healthy thoughts to you and yours!
4 ounces of basil pesto (homemade for the win!)
1 12 ounce package of cheese ravioli
1 ounce piece of parmesan
1 medium garlic clove
1 teaspoon balsamic vinegar
2 plum tomatoes
Salt and pepper to taste
Bring a pot of salted water to the boil.
Meanwhile, dice tomatoes and mince the garlic. Combine the tomatoes, garlic, 1 tablespoon olive oil and 1 teaspoon balsamic vinegar. Season to taste with salt and pepper. Let marinate while you finish cooking the rest of the dish.
Grate the parmesan cheese finely. Set aside.
Cook the ravioli according to package instructions. Reserve 1/4 cup starchy cooking water; drain the pasta.
Return the pasta to the pot and combine the pesto, reserved cooking water, half the parmesan, and toss to coat. Taste and adjust seasoning as needed. Serve with marinated tomatoes on top and extra parm. Enjoy!