There are two basil plants thriving on the mantle in my bedroom. I picked them up at the farmer’s market in February and they have not only been a great help to my recipes, but my wallet as well. Rather than spending two dollars for a small box of fresh basil leaves at the supermarket, I just walk ten feet, cut a few leaves off of the plants, and I’m ready to go.
The plants recently reached a stage of being weighed down by the amount of leaves that have sprouted. For the good of the plants and my dinner plans, I decided to have a basil harvest this week. It started with a simple Tomato and Basil Pasta.
Tomato and Basil Pasta
-1/2 cup fresh basil leaves, chopped
-2 cups tomatoes, diced
-3-4 oz. goat cheese, depending on your taste
-1 lb. linguine
-Black pepper to taste
1. Cook the linguine according to box directions in salted water. Before draining, reserve one cup of the pasta water and set aside.
2. Return drained pasta to the pot and add goat cheese. Stir gently until melted, then add the tomato and basil. If the tomatoes don’t provide enough additional liquid for the sauce, add the pasta water 1/4 cup at a time until desired consistency is reached. You may need to put the pot over very low heat.
3. Add a dash of black pepper and serve.
Coming later this week: Pizza.
[...] died during an ill-timed vacation, the next (pictured above) wilted for reasons unknown, and my beautiful basil plants became infested with whiteflies. I can keep my non-edible houseplants alive, but when it comes to [...]