Aunt J gave me this recipe a few months ago. Wish I had made it sooner! It is so easy and good. You can make the sauce while the pasta cooks. While it does have some basil in it, it is a very different kind of pesto; less of a paste, more of a sauce. It tastes delicious even with end of winter grocery store cherry tomatoes. I think it will be even better this summer, with better quality tomatoes. I used one large clove of garlic which was plenty. The sauce has a good creamy consistency, but minimal dairy (some parm cheese). The recipe is originally from Lidia B, and she has some good guidance on the order to process the ingredients that I will follow next time.
PS I am digging the camera on my new phone!
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