1. Prepare Basil Pesto: 2. In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed. 3. With processor running, gradually pour in olive oil until blended. 4. Add Parmesan, pulsing to combine. 5. Transfer pesto to small bowl. 6. Place plastic wrap directly on pesto surface to prevent browning; set aside. 7. Prepare Cherry Tomato Salad: 8. In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper. Set aside. 9. Heat large saucepot of salted water to boiling over high heat. 10. Add spaghetti and cook as label directs. 11. When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve. 12. Drain spaghetti and return to saucepot. 13. Add pesto and reserved cooking water; toss well to distribute vegetables. 14. To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad. 15. Garnish with basil sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
