The basil is plentiful here in Louisville right now, and that means we’ve been eating a lot of pesto. My favorite way to enjoy pesto currently is to have it drizzled over raw vegetables, especially baby fennel and carrots. Though on the relatively cooler days, when I actually feel like boiling water, I opt for my second favorite way to enjoy pesto, and that is with pasta.
My pasta of choice for with pesto is orecchetti. I’m sure this pairing will make some orecchetti traditionalist very upset. Non mi preoccupo. It tastes good. Though, as good as some very lightly dressed, perfectly cooked pasta can taste, I’m in the habit of mucking it up even further by adding something more.
Orecchetti with pesto, caramelized onions, and barely cooked tomatoes
1/2 lb pasta
3 T pesto - any kind you like, but I think homemade is always better
1/2 lb grape or cherry tomatoes
3 spring onions
S & P
1/2 tsp honey
grated cheese
Slice spring onions on the bias into about 1 inch pieces. Slice tomatoes in half lengthwise. Heat up a pan with a little oil, and toss in the onions. Add a pinch of salt and the honey saute on high heat until the onions are nicely caramelized. Add the tomatoes and turn off the heat. Set aside while you cook your pasta.
After the pasta has cooked, reserve about a cup of the cooking water, and then drain the pasta. Put the pasta back in the pot and turn the heat to medium and add the pesto. Cook for about 30 sec, adjust consistency to your liking with the reserved cooking water. Plate the pasta and top with a portion of the tomato-onion mixture. Grate fresh cheese over the top and/or add a few pepperoncini if you like.
