1/4 cup pine nuts almonds
12 ounces cherry or grape tomatoes (2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced
1 small pepperoncini
1 teaspoon salt
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1 lb pasta, linguine or spaghetti
1/2 cup Parmesan cheese
1. Toast pine nuts in small skillet over medium heat, stirring frequently (about 2-4 minutes)
2. Combine tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt and red pepper flakes in food processor until smooth, about 1 minute. Add oil and mix again, about 30 seconds.
3. Meanwhile bring 4 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats the pasta. Serve immediately and with the 2006 John Tyler Pinot Noir!