Tomato Basil Pesto Pasta TheSister'sCafe
1/4 cup basil pesto
1/4 lb penne pasta
1.5-2 cups tomatoes
Coarse salt and freshly ground pepper to taste
Basil leaves
Shredded parmesan cheese
Prepare Basil Pesto. Store in refrigerator or freeze until ready to serve. Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese. Makes 2 servings.
Source: TheSister'sCafe
