This recipe is an old favorite from the now-long gone Tra Vigne Restaurant in St Helena. Delicious and just the ticket for these warm days, I used to make it for teacher lunches at Haven’s where it was a big hit and the recipe much requested.
INGREDIENTS:
- 1 lb. Pastina (preferably Acini di Pepe)
- 1 Tbs garlic
- 1/2 cup red onion, chopped
- 1 oz. fresh squeezed lemon juice
- 2 pt. mixed colored cherry tomatoes, halved (yellow, red, orange)
- 1/2 cup basil olive oil
- 1 cup corn, cut from the cob
- Salt and pepper to taste
- 1 cup Parmesan cheese
- 1 cup basil leaves, chopped
DIRECTIONS:
- Cook the pastina in boiling salted water until tender, drain, set aside.
- Meanwhile, in a large bowl, allow the garlic and the red onion to soften in the lemon juice for 10 minutes.
- Add the tomatoes, basil oil*, corn, and adjust seasoning.
- Add the pasta, fold in the Parmesan and sprinkle in the basil. Serve chilled.
*Basil olive oil: You can buy basil olive oil in many markets, but you can also make easily with 2 cups packed basil leaves, 1 cup extra virgin olive oil and a pinch of salt.
- Wash basil leaves then blanch them in boiling water for 1 minute. Remove and place in an ice bath to cool down. Squeeze out water and dry with paper towel.
- Place blanched basil, the oil and salt into a blender or food processor and puree.
- Let it settle a little then pour into a glass container.
- Use immediately or refrigerate. Flavors are even more intense the next day. Will keep for 1 week refrigerated.