This recipe comes together in the amount of time it takes to boil water and cook capellini, the thinnest of pastas.
Adapted from Quick Vegetarian Pleasures by Jeanne Lemlin.
Capellini With Tomato Pesto
1/3 c. pine nuts (optional)
6 ounce can good-quality tomato paste
1/2 c. minced fresh parsley
1/4 c. finely chopped basil OR 2 tsp. dried
1/2 c. olive oil
1/2 c. grated Parmesan cheese or vegan parmesan
2 garlic cloves, pressed or minced
1/2 tsp. salt
Freshly ground black pepper, to taste
16 oz. capellini or spaghetti (regular or gluten free)
1. If using pine nuts, lightly toast in toaster oven.
2. Combine pine nuts (if using) and all other ingredients, except the pasta, in a medium bowl.
3. Cook pasta as directed. Before draining, add 2 TB of the pasta water into the sauce and stir well.
4. Combine pasta with sauce and toss quickly. Enjoy right away!
This dish can be topped with any leftover roasted or sauteed veggies you may have in the frig, such as broccoli, spinach or sweet potato. Or, enjoy it with some warm bread and a salad.