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fettuccini with fresh tomatoes, pesto and chevre

ingredients:

three vine-ripened fresh tomatoes
1/4 cup pesto
olive oil
fresh pasta
fresh rosemary and flat-leaf parsley
chevre
parmagianno-reggianno
fresh-cracked black pepper

instructions:

1. Fill large sauce pan with water (and lots and lots of kosher salt) and bring to boil.

2. Chop tomatoes into 1/4" cubes and put into small sauce pan over low heat. When heated through, add pesto, olive oil and some finely chopped rosemary and parsley, stir to combine and keep warm over low heat.

3. Drop fresh pasta into boiling water and cover, cook for 3 minutes and drain. Drizzle olive oil over drained pasta, toss. Pile pasta on plate, top with tomato-pesto combination, chevre, parmesan, some left-over rosemary and parsley, cracked black pepper. Drizzle with spicy olive oil.

4. Enjoy with a nice glass of red wine. Ohhhh...yum.

Serves four.

Changes, hints, tips and thoughts for this recipe:

• I made this dish with the sun-dried tomato pesto (pesto rouge, a la Clotilde) I made on Sunday...recipe to come soon