Tuesday, July 21, 2009

Penne Pesto with Sliced Peaches

Pesto, garlic, tomatoes, onions, cooked penne. Wahlah.


Anonymous said...

but how do u make it???

Building Mum said...

16 oz. penne noodles
1 Tbsp. olive oil
1 medium yellow onion, diced (about 1 cup)
1 tsp. minced garlic, (about 2 cloves)
1/4- 1/2 tsp. crushed red pepper flakes (optional)
1 large tomato, diced
7 oz. pesto sauce, (or use 3/4 cup homemade pesto- see recipe below)
Cook the noodles according to the package directions until they are al dente and drain them.

When the noodles go in the water, heat the oil in a heavy skillet over medium heat. Add the onions, garlic and red pepper flakes (optional) and sauté them until the onions are translucent, about 5 minutes. Add the tomatoes and sauté them for about 2 minutes until they soften but don't get too mushy. Remove the onions and tomatoes from the heat.

In a large metal bowl or in the pot you used to cook them, toss the noodles with the pesto sauce and the onion and tomato mixture and serve it immediately. (Alternatively, refrigerate it for up to 1 day and serve it warm or at room temperature.)

For the peaches, just wash, slice and serve.

Building Mum said...


To make fresh pesto, in a blender or food processor, combine 2 cups tightly packed fresh basil leaves, 4 cloves chopped or minced garlic, 1/2 cup pine nuts, 1/2 cup olive oil, 1/2 cup grated or shredded Parmesan cheese, 3/4 tsp. salt, and 1/4 tsp. black pepper.