Pesto Pasta

• 1 pound spaghetti or other favorite noodle
• 2 garlic cloves
• ½ cup toasted pine nuts
• 2 cups fresh basil leaves, washed and stemmed and finely packed
• 1 cup olive oil
• ¾ cup fresh grated Parmesan cheese plus more for garnish
• ½ teaspoon kosher salt
• fresh ground black pepper
• 2 tomatoes, cut into large slices

1. Cook the spaghetti or other pasta in large pot of salted boiling water according to package directions or until al dente. Drain the pasta and reserve 1 cup of the cooking water.
2. While pasta is cooking, combine garlic cloves and pine nuts in a food processor or blender and pulse until chopped. Add basil and olive oil and pulse just until a paste forms. Add cheeses, salt and pepper and blend until smooth.
3. Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy. Top with fresh tomato slices, season with more salt and pepper and garnish with more parmesan cheese.

• Dollop on a baked potato instead of butter
• Use as a spread instead of mayo for a turkey sandwich
• Make it a savory addition to your morning omelette
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• Plop into a creamy tomato soup with chunks of mozzarella cheese for a slurpy caprese
• Pesto and Potato