Pesto Cream Pasta

if there's one thing i love about summer it's fresh basil & tomatoes. like big 'old green basil leaves & blood-red, fat, juicy tomatoes. i could salt, pepper & top a tomato slice with basil & enjoy like pizza. oh & a nice, chilled glass of wine!

and if i only ate that i'd be on the fast track to looking like kate moss...and what fun would that be?!

but it's combining the two things i love with pasta that make for hearty, summer dinners. i made this for my friends tonight who just had a baby boy...and have since heard it was a hit. enjoy!

{pesto cream pasta}

ingredients {in order of use}

*serves 2-4

• 3/4 cups fresh basil leaves {compacted-the more the merrier}
• 3 tablespoons pine nuts
• salt & pepper, to taste
• 1/2 cup grated parmesan cheese
• 1/3 cup olive oil
• 1/2 cup milk
• 2 tablespoons butter
• 12 ounces of rotini pasta
• 1 tomato, diced

1. in a food processor {note-most blenders will not puree the nuts & basil} add basil, pine nuts, salt, pepper, parmesan cheese, olive oil & blend, adding more olive oil if needed to puree completely. set aside.

2. bring a large pot of salted water to a boil & cook pasta.

3. while pasta is cooking, heat milk & butter in a large saucepan over medium-low heat. add pesto & whisk thoroughly.

4. add pasta to saucepan with creamy pesto sauce & stir completely. toss in diced tomatoes, stir & serve warm!