By Gretchen McKay
From Pittsburgh Post-Gazette
Summer calls for dishes that don’t require a lot of prep, hinge on seasonal produce and can be served either chilled or at room temperature, depending on the temperature of where you’ll be eating it.
This pesto-dressed bowl of pasta fits the bill perfectly. Made with fresh cherry tomatoes and basil right out of the garden (or from your favorite farmer), the sauce requires only a quick whirl in a food processor or blender to come together.
I use a mix of toasted slivered almond and toasted cashews, but you could easily choose one or the other. Chili pepper olive oil from Liokareas adds the tiniest bit of a spicy kick, but you could also double up on the amount of regular olive oil and simply add a pinch or two of crushed red pepper flakes instead….