July 1, 2013 § 32 Comments
We are finally having HOT sunny days here in Seattle. Thank goodness for the tomato plants who have been very patiently waiting for the sun during the past three weeks. Seattle can be a unkind to tomatoes. Typically my plants are late bloomers and by the time their skins should turn red a blanket of clouds cover the sun once again leaving them an orange hue rather than red and a good supply of green ones too. I have learned it is best to plant “little” tomatoes such as cherry, grape, sun gold and/or a medium size roma varietal for our short lived tomato growing season. However, it could just be me and my lack of tomato growing knowledge.
s u g a r p l u m g r a p e t o m a t o e s
I have a pasta recipe here which requires only one burner on your stove for boiling the orecchiette. A summery fresh pasta while keeping the heat out of the kitchen!
I n g r e d i e n t s
- 1 pound good quality orecchiette
- 2 bunches cilantro, washing and thick stems removed
- 3 cloves garlic, smashed and peeled
- 1/2 cup pecans
- 1/2 cup olive oil
- 2 heaping tablespoons plain greek yogurt
- 1/2 cup grated parmesan cheese
- salt to taste
- sugar plum grape tomatoes
Bring a large pot of salted water to a boil. Add the pasta, and cook until it is al dente. While the pasta cooks prepare the pesto.
f l o w e r i n g c i l a n t r o
Place cilantro in food processor and whizz until finely chopped. Add the remaining ingredients and whizz until it is a well mixed pesto.
Slice sugar plum grape tomatoes into small bits and set aside.
Drain the cooked pasta without shaking the colander too much leaving a trace amount of the cooking water. Return to the pot and stir in the pesto. Taste to see if you need to salt. Place in serving bowls topped with sliced sugar plum tomatoes and a sprinkling of freshly grated Parmesan.
orecchiette pasta with cilantro pesto and a page in my son’s drawing journal