A delicious rotelle pasta dish paired with a trapanese-style pesto made from peeled tomatoes, fresh basil, toasted walnuts or pine nuts, Parmesan or Pecorino cheese, garlic, olive oil, and seasoned with salt and pepper.
1: Prepare the pesto by blending peeled tomatoes, fresh basil, toasted nuts (walnuts or pine nuts), Parmesan or Pecorino cheese, garlic, olive oil, salt, and pepper until smooth.
2: Cook rotelle pasta according to package instructions until al dente.
3: Drain the pasta and mix with the pesto until well coated.
4: Serve warm, garnished with extra basil or cheese if desired.
