Ingredients for No Cook Summer Pasta
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 0 quantity balsamic vinegar
- 1/4 cup chopped fresh parsley
- juice of 1 lemon
- 1/2 cup extra virgin olive oil
- 1 (14.5 ounce) can diced tomatoes
- 1 pound fettuccine
- 1/2 cup grated Romano cheese
- 1/4 cup pine nuts
- 1 tablespoon butter
- 2 tablespoons red wine vinegar
- 1/2 cup grated Parmesan cheese
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How to Make No Cook Summer Pasta
- Toast 1/4 cup pine nuts in a dry skillet over low heat, stirring constantly, until golden brown and fragrant (about 3-5 minutes). Watch carefully to prevent burning.
- Remove from heat and set aside.
- In a food processor or blender, combine 2 cups packed fresh basil leaves, 2 cloves garlic, 2 tablespoons red wine vinegar, 1/4 cup chopped fresh parsley, and the juice of 1 lemon.
- With the motor running, slowly drizzle in 1/2 cup extra virgin olive oil until a thick sauce forms.
- Add 1 (14.5 ounce) can of diced tomatoes (undrained) and blend for 5 seconds, or until coarsely chopped.
- Pour the sauce into a large bowl and set aside.
- Cook 1 pound pasta according to package directions. Drain well.
- Optional: Return the cooked pasta to the hot pot and toss with 1 tablespoon of butter.
- Add the cooked pasta to the sauce and toss to coat.
- Stir in 1/2 cup grated Parmesan cheese (or your favorite cheese).
- Sprinkle with the toasted pine nuts.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
36g
Carbs
20g
