Perfect Pesto

Now that summer is finally here, I am enjoying all the fresh flowers, fruit, vegetables and herbs that are available at the Farmer's Markets in the area. For the last few weeks I have gotten the most amazing peonies from a vendor at the Northfield Farmer's Market where I am also a vendor selling my baked goods. These peonies are so lush and voluptuous and out of control gorgeous, they make me smile each time I look at them. They are my favorite "feel good" flower.

I have also been purchasing lovely aromatic basil and thought I would post a recipe for my favorite pesto sauce along with a simple pasta sauce recipe using fresh, roasted tomatoes.

Perfect Pesto

3 cups fresh basil
4 cloves garlic
1/2 tsp. Kosher salt
3/4 cup freshly grated, good quality Parmesan cheese
1/2 cup walnuts or pine nuts
1/2 cup olive oil

Puree all ingredients in a blender or food processor. Simple!

Roasted Tomato and Pesto Pasta

6 - 8 medium plum tomatoes
1 Tbls. good quality olive oil
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
1 16 oz. box penne or rigatoni
7 0z. pesto

Preheat oven to 400*

Cut tomatoes into 1/4's and remove seeds. Toss tomatoes with olive oil, pepper and salt. Roast for 20 minutes turning once.
Bring large pot of water to a boil and add 1 tbls. of Kosher salt - add penne and boil until al dente - drain - put back in pot and toss with pesto sauce and roasted tomatoes. Serve hot or room temperature. Fresh, easy and delicious!