Serves 4.
Note: From Susan M. Selasky.
• 2 c. basil leaves, tightly packed, plus more for garnish
• 2 garlic cloves, peeled, toasted
• Sea salt to taste
• 1/4 c. toasted walnuts
• 1/3 c. grated Parmesan cheese
• 6 to 7 tbsp. olive oil
• 12 oz. penne or other short pasta
• 1 c. cherry or grape tomatoes
• 1/3 c. kalamata olives, quartered
• 1/2 to 1/3 c. pearl or cherry-size fresh mozzarella
• Freshly ground black pepper to taste
Directions
To make the pesto, process the basil, garlic, salt, walnuts and Parmesan until the leaves are coarsely chopped. With the machine running, add about 6 tablespoons olive oil (more as needed) until the mixture is smooth, but still somewhat paste-like. Taste and adjust seasoning. Set aside.
Meanwhile, cook the pasta according to package directions in salted boiling water. Reserve 1 cup of the pasta cooking water and drain the rest. Leave the pasta in the pot. Stir in the tomatoes, olives and desired amount of pesto and heat through. If the mixture seems too dry, moisten with a little reserved pasta cooking water or more pesto.
To serve, warm pasta bowls, add pasta, top with the fresh mozzarella pearls and garnish with pepper and basil leaves.
Nutrition information per serving:
Calories542Fat32 gSodium610 mg
Carbohydrates50 gSaturated fat6 g
Protein17 gCholesterol16 mgDietary fiber5 g
It’s too soon to tell how much the immigration crackdown is to blame.
