Tomato & Basil Pesto


1 Cup of Fresh Basil Leaves                                      
6 Garlic Cloves
2 oz of Sun-Dried Tomatoes                                               
1 Tsp of Pinole Nuts
3 Tbl of Freshly Grated Pecorino-Romano Cheese           
½ Cup Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper to Taste                         
1 Lb of Cavatelli Pasta

While pasta is cooking in salted boiling water, mix the basil, tomatoes, garlic, cheese and pine nuts in a food
processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and pepper and
blend into a paste.

In a large serving bowl mix half the pesto with a ladle full of the hot pasta water. Add the pasta and the rest of the
pesto to the bowl and mix well. Plate with some more grated cheese, black pepper and red pepper flakes. If pasta
is dry, add more of the hot pasta water accordingly. Yield serves 4-6