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Mom's summer pasta✨

This dish is inspired by a recipe from The Silver Palate Cookbook 🤍

▪️1/2 Cup Pine Nuts▪️1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small▪️2 Cups Fresh Basil Leaves, sliced in thin strips▪️6 oz. Parmigiano Reggiano (or regular Parmesan), chopped in little squares▪️4 Garlic Cloves, minced▪️1/2 Cup Extra Virgin Olive Oil▪️1/2 tsp Kosher Salt▪️1/4 tsp Fresh Ground Pepper▪️1 lb. Linguini▪️

1️⃣ Bring a pot of generously salted water to a boil.
2️⃣ In a small pan preheated over medium heat, toast the pine nuts, stirring constantly, until they are golden brown. Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).
3️⃣ Add the tomatoes, basil, Parmesan, garlic, olive oil, salt, and pepper. Mix to combine.
4️⃣ Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.
5️⃣ Serve the pasta right away while it's warm with a drizzle of olive oil on top and enjoy!

⏲20 minute prep time + 10 minute cook time

Recipe serves 4 people

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