Summertime pasta made with linguini, fresh basil and Parmigiano Reggiano.

By Julie Brinkley

This quick and easy recipe made with fresh herbs and vegetables makes it the perfect summertime dish.

Serve with a side of chicken for a little extra protein.

Click here to watch how I make it.

WHAT YOU NEED

1/2 cup pine nuts 

1 Ib. ripe tomatoes on the vine

2 cups fresh basil

Parmigiano Reggiano 

4 garlic cloves, minced 

1/2 cup extra virgin olive oil 

1/2 tsp kosher salt 

1/4 tsp fresh ground pepper 

1 lb. linguini 

HOW TO MAKE IT

Bring a pot of generously salted water to a boil.

In a small pan preheated over medium heat, toast the pine nuts, stirring constantly, until they are golden brown.

Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).

Add tomatoes, basil, parmesan, garlic, olive oil, salt and pepper; mix to combine.

Boil linguine according to the package directions, then drain and transfer into the bowl with the sauce.

Using tongs, mix pasta and sauce until all ingredients are evenly distributed.

 Serve the pasta right away while it's warm with a drizzle of olive oil on top.

Enjoy!