Handmade Pasta with Fresh Basil Pesto and Summer Tomatoes

Making fresh pasta from scratch is easier than you might think, and the difference in flavor and texture is remarkable. Begin with a simple dough of flour and eggs, kneaded until smooth and elastic, then rest for 30 minutes.

While the dough rests, prepare your pesto by blending fresh basil leaves with garlic, pine nuts, Parmesan cheese, and quality olive oil. The key is to blend just until the mixture is coarse and textured—over-processing will make the pesto bitter.

Roll out your pasta dough and cut it into your preferred shape—fettuccine, pappardelle, or tagliatelle all work beautifully. Cook the fresh pasta in salted boiling water for just 2-3 minutes until al dente.

Toss the hot pasta with your pesto, then add halved cherry tomatoes and a splash of pasta water to create a light sauce. Finish with fresh Parmesan and a drizzle of quality olive oil. This dish captures the essence of summer in every bite.