Summer Basil Pesto Linguine
No Ratings
Ingredients
- 1 lb package Durum Wheat Semolina Linguine- Bronze Cut from Italy
- 2 TBSP Good Quality Extra Virgil Olive Oil
- 1 small jar your favorite Basil Pesto
- 1 pkg cherry tomatoes
- 2 TBSP capers
- Fresh mozzarella balls- as many as you like
- Fresh basil – about 2 TBSP chopped
- Crushed Red Pepper Flakes- palm full
Instructions
- Start by cutting the cherry tomatoes in half and set aside.
- Mix the tomatoes, olive oil, pesto, chopped basil, capers, red pepper flakes in a bowl and refrigerate about 30 minutes.
- Meanwhile, cook the pasta to al dente, drain, and set aside to cool. Drizzle a little olive oil and stir so it doesn’t stick.
- Once pasta is about room temp, pour on the cherry tomato/pesto mixture and gently stir to cover all of the pasta.
- Add the fresh basil, mozzarella balls, and a little extra olive oil if needed.
- Salt & Pepper to taste if needed, but the pesto should be salty enough on it’s own.
- Serve with your favorite glass of white wine and enjoy!
- Best when room temp, but good chilled the next day also. May need to freshen up with a little more olive oil.
