Pesto Pasta

• 1 (2/3-ounce) package fresh basil
• 4 cloves garlic
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 1/2 cup olive oil
• 3 tablespoons pine nuts
• 2 cups grape tomatoes
• 1 pound uncooked pasta
• Salt and pepper

1. Remove the stems from the basil and place the leaves in the blender.
2. Peel the garlic and add it to the blender.
3. Add the Parmesan cheese, olive oil, and pine nuts and puree until smooth.
4. Place the tomatoes in a colander.
5. Bring a large saucepan of salted water to a boil.
6. Add the pasta and cook, stirring occasionally, for 10 minutes, or until al dente.
7. Pour the pasta into the colander over the tomatoes and drain well.
8. Pour the pasta and tomatoes back into the pan and add the pesto.
9. Stir until the pasta is thoroughly coated and season with salt and pepper.
10. Serve immediately.
11. Pine nuts are the seeds from the pinecones of certain types of pine trees.
12. Unshelled pine nuts have a long shelf life, but once theyre shelled they can become rancid within a few weeks.
13. Since they are usually sold shelled in the U.S., make sure you only buy as much as you need and use them promptly.
14. If you end up with more than you need, you can freeze them and take them out when you need them.

fresh basil, garlic, parmesan cheese, olive oil, pine nuts, grape tomatoes, pasta, salt

Taken from www.epicurious.com/recipes/food/views/pesto-pasta-383078 (may not work)