1 hour ago
Wednesday, June 16, 2010
• 1 package (16 ounces) thin spaghetti or linguine
• 1 large bunch fresh basil
• 1 small garlic clove, peeled
• 5 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 pints red and/or yellow cherry tomatoes, each cut in half
• 1 tablespoon red wine vinegar
• 1/4 teaspoon ground black pepper
• 8 ounces fresh mozzarella cheese, cut into cubes
1. In large saucepot, prepare pasta as label directs.
2. Meanwhile, reserve 12 small basil leaves for garnish. From remaining basil, remove enough leaves to equal 2 cups firmly packed. Wash basil well; pat dry with paper towels. In food processor with knife blade attached, blend basil leaves, garlic, 4 tablespoons oil, and 1/2 teaspoon salt until smooth, stopping processor and scraping down bowl occasionally. Add Parmesan; pulse to combine. Set aside.
3. In medium bowl, mix tomatoes, vinegar, and pepper with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently stir in mozzarella.
4. Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved pasta cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with reserved basil leaves.
Each serving: About 540 calories, 20g protein, 63g carbohydrate, 23g total fat (8g saturated), 3g fiber, 35mg cholesterol, 550mg sodium.