Tomesto Pesto PastaFeatured by John Tyler Wines in the Pinot Noir Wine Club.
1/4 cup pine nuts or almonds
12 ounces cherry or grape tomatoes (2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced
1 small pepperoncini
1 tsp. salt
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1 lb. pasta, linguine or spaghetti
1/2 cup Parmesan cheese
Toast pine nuts in small skillet over medium heat, stirring frequently (about 2-4 minutes).
Combine tomatoes, basil, garlic, pepperoncini, 1 tsp. salt and red pepper flakes in food processor until smooth (about 1 minute). Add oil and mix again, about 30 seconds.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats the pasta. Serve immediately.