Summer is pesto season in our house! When the temperatures start to rise dramatically (if you’ve ever spent August in Tuscany, you probably know what I mean!), pesto becomes our favorite ally in the kitchen. In this recipe for corzetti pasta with mixed seeds pesto, we combined cherry tomatoes with a vibrant, no-cook pasta sauce that comes together in the time it takes to boil the pasta.
Bright and flavorful, this pesto is a simple, summery mixture of basil, pumpkin seeds, sunflower seeds, almonds and garlic. The juiciest tomatoes add depth and freshness to the dish.
Corzetti Pasta with Mixed Seeds Pesto
- cherry tomatoes
- fresh basil leaves
- pumpkin seeds
- sunflower seeds
- peeled almonds
- extra virgin olive oil
Start by preparing the corzetti pasta. When the pasta discs are ready, cook them until al dente.
In the meantime prepare your pasta sauce. In a food processor, add the basil, the mixed seeds, the almonds and the garlic. Pulse once, then start adding the extra virgin olive oil and pulse again until you get the desired texture. For this pesto, I recommend you choose a rough consistency. Season with salt.
When the pasta is cooked, toss it with the pesto and add the halved cherry tomatoes. Drizzle with extra virgin olive oil and serve immediately.