Italian flag pesto noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Wide egg noodles |
| 3 | larges | Plum tomatoes |
| 2 | tablespoons | Pine nuts |
| ½ | cup | Prepared pesto |
| ½ | cup | Grated Asiago cheese |
Directions
1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 7-9 min. Ladle off and reserve ¼ cup cooking water. Drain well.
2. Meanwhile, chop the tomatoes. Toast the pine nuts in a small dry frying pan over medium heat until golden brown, stirring and turning often to avoid burning, about 3 min.
3. Place the pesto in a large serving bowl. Add the reserved pasta cooking water and the pasta and toss. Add half the cheese, the tomatoes, and the pine nuts. Season with salt and pepper and toss well. Sprinkle the remaining cheese on top.
The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
ISBN 0-688-13475-0
pg 116
Submitted By DIANE LAZARUS On 12-29-95