Summer doesn’t seem to want to leave Italy this year. We’re enjoying the sunny fall weather with long walks through the vineyards surrounding our house in the Chianti region and big bowls of pesto corzetti pasta with cherry tomatoes. If you can’t find tasty, juicy tomatoes, you can substitute the tomatoes with a mix of roasted roots or confit tomatoes. Dinner will be ready in less than 20 minutes.
Pesto corzetti pasta with cherry tomatoes
Ingredients (serves 4):
100 gr fresh basil leaves
80 gr Parmigiano reggiano
1 garlic clove
extra-virgin olive oil
salt and pepper
10 cherry tomatoes
Place the basil leaves, Parmigiano reggiano cheese and garlic into a food processor. Add some extra virgin olive oil and pulse until you reach your desired consistency. We like our pesto to be a little chunky, but you could also add more oil and process it longer until you make it super-smooth.
Now that the pesto is ready, half the cherry tomatoes and toss them with extra-virgin olive oil, salt and pepper (you can add red pepper flakes if you like).
Cook the corzetti pasta until al dente, drain the pasta and toss it with the pesto. Add the cherry tomatoes and serve immediately with freshly grated Parmigiano Reggiano cheese.