Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Pasta Primavera
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 8
- Sodium
- 410
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
6 ripe Roma tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup pine nuts
1/3 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, smashed and peeled
Kosher salt and freshly ground black pepper
1 pound penne
1 generous handful fresh basil leaves, for garnish
Directions
- Bring a small pot of water to a boil. Make an "X" on the bottom of each tomato with a paring knife. One by one, stick each tomato on a fork and dip into the boiling water for about a minute. Remove from the boiling water, and add to a bowl of ice water to stop further cooking. Drain, and use your fingers to peel the skin off.
- Add the tomatoes, Parmesan, pine nuts, olive oil and garlic to a blender and blend until smooth. Season with salt and pepper. Place the sauce in a bowl and set aside.
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Drain the pasta and pour it into a serving bowl, add the sauce and stir well. Serve dressed with some grated Parmesan, a handful of torn basil leaves and a drizzle of olive oil.