Mom's summer pasta✨

1/2 Cup Pine Nuts

1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small

2 Cups Fresh Basil Leaves, sliced in thin strips

6 oz. Parmigiano Reggiano (or regular Parmesan), chopped in little squares

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

🌱Vegan Modification: Sub in 1/2 cup nutritional yeast for parmesan (or leave it out)

1️⃣ Bring a pot of generously salted water to a boil.

2️⃣ 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).

3️⃣ Add the tomatoes, basil, Parmesan, garlic, olive oil, salt, and pepper. Mix to combine. 

4️⃣ Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed. 

5️⃣ Serve the pasta right away while it's warm with a drizzle of olive oil on top and enjoy!

20 minute prep time + 10 minute cook time

Recipe serves 4 people

Homemade Blackberry Liqueur Recipe

1 pound fresh blackberries

1 cup granulated sugar

2 cups vodka (or brandy, if preferred)

1 vanilla bean (optional)

1 lemon, zested

1/2 cup water

Instructions:

PREPARE THE BLACKBERRIES---

Wash the blackberries thoroughly and pat them dry.

Place the blackberries in a large glass jar or container.

Add Sugar:

Sprinkle the granulated sugar over the blackberries.

Stir gently to coat the blackberries evenly with sugar.

COMBINE WITH VODKA---

Pour the vodka over the sugared blackberries.

If using a vanilla bean, split it lengthwise and add it to the mixture.

Add the lemon zest to the jar.

MIX AND SEAL---

Stir the mixture gently to combine all ingredients.

Seal the jar tightly with a lid.

INFUSE---

Store the jar in a cool, dark place for at least 2 weeks, preferably 1 month.

Shake the jar gently every few days to help the flavors meld.

STRAIN AND BOTTLE---

After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth into a clean bowl.

Discard the solids.

If desired, you can filter the liqueur again through a coffee filter for extra clarity.

DILUTE AND ADJUST SWEETNESS---

Taste the liqueur. If it's too strong, you can dilute it with a bit of water.

If you prefer it sweeter, dissolve more sugar in a small amount of water, then add it to the liqueur.

BOTTLE AND STORE---

Pour the finished liqueur into clean bottles.

Seal tightly and store in a cool, dark place.

The liqueur can be enjoyed immediately but will improve with age.

SERVING SUGGESTIONS---

Serve the blackberry liqueur chilled or over ice.

Use it as a base for cocktails, such as blackberry martinis or spritzers.

Drizzle over desserts like ice cream, cheesecake, or fruit tarts.

Enjoy your homemade blackberry liqueur responsibly!