3 cloves garlic
1/4 cup pine nuts
2 cups of packed basil leaves (washed and dry)
1/3 cup olive oil
1/3 cup grated parmigiano regiano cheese
kosher salt and fresh ground pepper to taste
halved cherry tomatoes (optional, I ended up not adding them)
In a food processor or blender, pulse the pine nuts and garlic together. Add the basil leaves, pulse until it forms a paste. Add olive oil, pulse until combined. Add a few grinds of pepper and 2 pinches of salt, half of cheese. Combine, add more cheese or seasoning to taste. Set aside.
In a large (preferably nonstick) skillet, add pasta with pesto sauce adding some pasta water to loosen the sauce. Toss pasta until coated. If too thin, cook longer, too thick add some more pasta water. Plate and serve warm.
What's your favorite spring pasta recipe?