To make the pesto:
Combine the parsley, walnuts, till almost tender. Drain well. Return the noodles olive oil, cheese, garlic, and salt in the bowl of a food processor fitted with the metal blade. Process the ingredients until well combined into a thick sauce. Transfer to a bowl and over with plastic wrap until ready to serve.
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, timiting it so the pasta and tomatoes are done at the same time.
Meanwhile, melt the butter in the top of a double boiler over simmering water. Add the chopped
dill and the tomatoes. Toss the tomatoes to coat with the dill butter and warm just long enough to heat through, about 3 minutes.
Drain the pasta, but only briefly, so the pasta remains moist. Return the pasta to its cooking pot. Toss with the oil. Divid the pasta among individual bowls. Top each with 2 to 3 tablespoons of the pesto, then equeal amounts of the cherry tomatoes and dill butter. Serve at once.
Recipe by The Essential James Beard Cookbook
For the Parsley Pesto
- 4 to 5 bunches fresh flat-leaf parsley, stems removed
- 1 cup whole walnuts
- 1 cup extra-virgin olive oil
- 11/2 teaspoons kosher salt
- 3/4 cup freshly grated Parmesan cheese
- 1 pound pasta of your choice
- 3 large garlic cloves
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup chopped fresh dill or 1 tablespoon dried dill
- 1 pound cherry tomatoes
- 2 tablespoons olive oil