Rachael Ray's Big Orange Book by Rachael Ray

Author:Rachael Ray [Ray, Rachael]
Language: eng
Format: epub
ISBN: 978-0-307-95499-2
Publisher: Crown Publishing Group
Published: 2012-04-16T16:00:00+00:00

Salt

¼ pound spaghetti or thick spaghetti

½ pint red grape tomatoes

2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling Black pepper

½ cup fresh basil, 10 to 12 leaves

¼ cup fresh tarragon leaves, 5 to 6 sprigs

2 tablespoons pine nuts, toasted (see Note, this page)

1 teaspoon grated lemon zest

1 small garlic clove, grated or minced

¼ cup freshly grated Parmigiano-Reggiano

¼ pound fresh mozzarella cheese, diced into ½ inch pieces

Preheat the oven to 400°F.

Bring a large pot of water to a boil. Generously salt the water, add the spaghetti, and cook to al dente. Heads up: before draining the pasta, reserve about 1⁄3 cup of the starchy cooking water.

Place the grape tomatoes on a rimmed baking sheet and drizzle with a tablespoon of EVOO. Season with salt and pepper and roast until tender and bursting, 15 to 20 minutes.

Combine the basil, tarragon, pine nuts, lemon zest, garlic, and salt and pepper in a food processor or mini chopper. Pulse a few times, add the Parmigiano-Reggiano, then turn the processor on and drizzle in the remaining 2 tablespoons of EVOO.

Scoop the pesto into a pasta bowl, stir in the reserved pasta cooking water, then add the drained pasta, roasted tomatoes, and mozzarella. Toss to combine and adjust the salt and pepper.

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