Oh how I am going to miss fresh basil from the farmers market this summer. I love pesto and finding new ways to use it. You can also just use pre-made pesto from the store and it would still be fantastic. I just loved how this was so quick and satisfying.
3/4 cups fresh basil leaves
1/2 cup grated parmesan cheese
3 Tbs pine nuts
2 garlic cloves, peeled
salt and pepper to taste
1/3 cup extra virgin olive oil
1/2 cup heavy cream
2 Tbs butter
1/4 cup grated parmesan
12 ounces pasta
2 whole tomatoes, diced
Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
*Adapted from The Pioneer Woman
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