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Ravioli with Cherry Tomatoes and Pesto
Ingredients
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2 tablespoons extra virgin olive oil
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1 large clove garlic, peeled and left whole
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1/2 cup Parmesan cheese
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1/3 cup pine nuts, lightly toasted
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2 ounces, about 2 cups, fresh basil leaves
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3/4 teaspoon sea salt, unprocessed freshly ground black pepper
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2 teaspoons lemon zest
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8 ounces pasta shells, bow ties or radiato
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8 ounces fresh ravioli
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1 cup pasta water
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2 cups cherry tomatoes, cut in half
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1/4 cup fresh chives, finely snipped
Preparation
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In a small saute pan warm the olive oil over low to medium heat. Add the whole garlic clove and allow to cook slowly until golden, turning to cook evenly. Set aside.
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Meanwhile bring a large pot of water to a boil.
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If the cheese is not ground, cut it into small cubes and grind it in the food processor until finely ground. Add the pine nuts and pulse to grind. Add fresh basil leaves and pulse until evenly ground. When the garlic is cool add it to the food processor along with the olive oil used to cook it, blend gently. Pulse in the sea salt, black pepper, and lemon zest and set aside.
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When the water comes to a boil, lightly salt it and add the pasta shells or ravioli, whichever has the longer cooking time. Add the other pasta, timing it so both pastas are fully cooked at the same time. Generally, ravioli needs less cooking time.
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Drain pasta, reserving a cup of pasta water. Add the pasta water to the ground ingredients in the food processor and blend gently. Combine the pasta with the sauce. Fold in the cherry tomatoes and serve. Garnish with fresh chives.
