Ingredients
Gathering your ingredients is like preparing for a little culinary adventure. Here’s what you’ll need:
- 12 ounces of fusilli pasta (or your favorite pasta shape)
- 1 cup of fresh basil leaves, packed
- 1/3 cup of pine nuts (or walnuts as a substitute)
- 2 garlic cloves
- 1/2 cup of freshly grated Parmesan cheese
- 1/2 cup of extra-virgin olive oil
- 1 cup of cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 cup of red onion, finely chopped
- Salt and freshly ground black pepper, to taste
- A squeeze of fresh lemon juice, optional
These ingredients not only bring a burst of flavor to the table but also offer you a chance to enjoy a creative and colorful cooking experience, just like I did with my abuela when we crafted meals from our garden’s bounty.
Instructions
Let’s bring this dish to life with these straightforward steps:
- Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta to room temperature.
- In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, and red onion.
- Add the pesto and toss everything together until the pasta is evenly coated. Adjust the seasoning with more salt, pepper, and a squeeze of lemon juice if desired.
- Serve immediately, or let it sit in the fridge for a couple of hours to allow the flavors to meld.
Each step echoes the simplicity and joy of cooking, much like the intuitive style my grandmother favored, teaching me to trust my senses and enjoy the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International