So what do you do when you have basil left over even though you already made 3 batches of pesto, one of which went into your Pesto Potato Salad? You look for other basil recipes, of course! Because you just can’t have too much basil.
Now I know there are cilantro haters out there, but do basil haters exist? That would be weird. That’s like saying you don’t like chocolate.
Basil is such a quintessentially summer herb. Whenever it’s in the kitchen, the aroma perfumes my whole apartment. I just want to bury my face in it and inhale.
I’m not sure if it’s because it smells so good or because I associate childhood memories with the smells. Don’t you love when you get a whiff of something and it immediately transports you back to another time (hopefully a good one)? Smell memories are the best kind.
Anyway, when I had that leftover basil, one recipe immediately came to mind. It’s one that my mom used to make when she did a little catering on the side. It’s an easy, fresh summer meal, and it’s SO good.
The base is a sauce that’s made from soft goat cheese that melts and coats all the pasta and veggies. It’s heavenly. Please make this for dinner this week.
The recipe is below. You’re welcome.
Farfalle with Zucchini, Tomato and Basil
Taken from Mom’s recipe box
10 oz. Farfalle
2 small zucchini, quartered lengthwise and sliced thin crosswise
1/4 cup olive oil
5 oz. Robiola or other mild, soft goat chesse, cut in pieces
1 large tomato, peeled, seeded, diced
1.4 cup chopped fresh basil
2 cloves garlic
1. Cook farfalle al dente. Drain, rserving 1/2 cup cookin water.
2. In skillet, saute zucchini in oil on med-high, stirring til golden on edges. Salt and pepper to taste. Add pasta, stir and cook 3 min.
3. Remove skillet from heat, stir in cheese and as much pasta water as necessary to form a sauce.
4. Stir in tomato and basil. Salt and pepper to taste.
5. Serve immediately.
*Note: If you will be saving some for leftovers, save some of the pasta water too, as it thickens in the fridge.