July love letter. To longer days, to golden sunsets, to sharing food at the table. Summer brings us closer, and makes us gather more often in beautiful tables, with the most delicious food. Salads are always welcome and the combination of pasta, pesto, basil and tomato is just wonderful and so easy to prepare. Set your table with the loveliest tableware and enjoy your summer meal.
INGREDIENTS
1 and 1/2 cups cherry tomatoes, halved olive oil, salt and pepper (as needed)
12 ounces penne pasta
For the Pesto
2 cups fresh basil
3 cloves garlic, minced
1/4 cup toasted pine nuts
Juice of half a lemon
1/4 cup grated parmesan cheese (plus more for serving)
Sea salt to taste
1/4 cup olive oil
STEP 1
Preheat oven to 200ºC (400ºF) and line a baking sheet with parchment paper.
STEP 2
Place tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30-35 minutes until golden brown underneath.
STEP 3
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until 'al dente', then drain and toss with a little olive oil to prevent sticking.
STEP 4
In a food processor, blend basil, garlic, pine nuts, lemon juice, parmesan cheese,
and salt until smooth. Gradually add olive oil until creamy. Add a bit of water if needed.
STEP 5
Combine cooked pasta, pesto, and roasted tomatoes in a salad bowl. Toss gently to mix.
Serve immediately, garnished with extra parmesan cheese and basil leaves.
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