No Cook Summer Pasta Recipe

Ingredients for No Cook Summer Pasta

• 2 cups packed fresh basil leaves
• Garlic Cloves
• Balsamic Vinegar
• Flat Leaf Parsley
• Juice of 1 lemon
• Extra Virgin Olive Oil
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Fettuccine
• Romano Cheese
• 1/4 cup pine nuts
• 1 tablespoon butter (optional)

How to Make No Cook Summer Pasta

1. 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.
2. Remove from heat and set aside.
3. 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.
4. With the motor running, slowly drizzle in 1/2 cup extra virgin olive oil until a thick sauce forms.
5. Add 1 (14.5 ounce) can of diced tomatoes (undrained) and blend for 5 seconds, or until coarsely chopped.
6. Pour the sauce into a large bowl and set aside.
7. Cook 1 pound pasta according to package directions. Drain well.
8. Optional: Return the cooked pasta to the hot pot and toss with 1 tablespoon of butter.
9. Add the cooked pasta to the sauce and toss to coat.
10. Stir in 1/2 cup grated Parmesan cheese (or your favorite cheese).
11. Sprinkle with the toasted pine nuts.
12. Serve immediately or chill for later. Enjoy!