Tri-Colored Pasta with (Purple) Pesto



Note: This was from one summer that I grew purple basil and regular basil on my patio. Either will do in this recipe.

One 10 oz. pkg. tri-colored pasta
1/2 cup virgin olive oil (approximate amount)
2-3 garlic cloves, coarsely chopped
one cup basil leaves, washed with stems removed
dash of sea salt
1/4 cup pine nuts, smashed with a rolling pin (Put nuts in plastic bag first.)
tiny tomatoes and/or sliced black olives

1. Cook pasta according to package directions.
2. While pasta is cooking, place olive oil in the base of the blender or food processor. Add garlic, basil leaves and sea salt to the blender and puree until smooth.
3. Add smashed pine nuts. (If your food processor has strong action, this may not be necessary.) Pulse for a few seconds so pine nuts will blend into the rest of the ingredients.
4. Drain pasta, rinse with cool water. Then toss with pesto. Add olives and/or tomatoes as a garnish and serve. Can also be serve chilled.

This recipe is from my website: I plan to go back to my Daily Menu on Monday, after my vacation and a couple of days to recover from jet lag!

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