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hot food, cool cook  
3 no-cook summer pasta sauces by Yee-Fan Sun
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Farfalle with Pesto and Fresh Tomatoes 
I am not a good gardener, but the one thing that seems to flourish in my otherwise pathetic vegetable garden each summer is my basil, which grows in abundance despite my lack of a green thumb. Pesto is one of my favorite summer sauces - toss it with some minced ripe tomatoes, as in this recipe, and you have a no-cook quickie meal full of garden-fresh goodness. It's also mighty tasty with a bit of leftover grilled chicken stirred in.

3 Tbsp. pine nuts (best toasted, but since that obviously involves standing over a hot dry skillet for a few minutes, I don't bother when it's really too steaming-hot) 
1 loosely-packed cup fresh basil (big ol' handful of sprigs, or about 2/3 oz.) 
1 fat clove garlic 
2 Tbsp. olive oil salt, pepper and grated parmesan (preferably real parmigiano reggiano) to taste 
2 small, perfectly-ripe tomatoes 
lb. farfalle

serves 2

Throw the pasta on the stove and leave it be while it cooks. In a mini food-processor (you can also do this the old-fashioned way, in a mortar and pestle, if necessary), add the pine nuts, basil, garlic and olive oil. Give it a good process until you have a pretty green paste. Transfer to a large mixing bowl. Stir in salt and pepper to taste, along with a heap of grated parmesan. Steal a quarter-cup or so of hot water from the pasta pot as the farfalle cooks, and use it to thin the pesto, adding a tablespoon at a time until you have something that's more sauce-like in consistency than paste-like. Core, de-seed and mince up the tomatoes, then toss them in the bowl with the pesto. When the pasta's ready, drain well and toss the cooked farfalle with the sauce, adding more salt to taste if necessary. Enjoy hot or at room temp.

check out these related articles: 
too hot in the kitchen | soup up your salad | salad days | tandem cooking: summer grill | the full scoop
ice cream sundaes | grilling 101

or check out the recipe index


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