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1
Bring a large pot of water to a boil for the pasta.
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2
Salt the water and cook the pasta al dente, with a bite to it.
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3
While the water is heating, begin the sauce by heating a large, deep skillet over medium heat.
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4
Add the EVOO, garlic, and onions.
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5
Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown.
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6
You want them to become sweet and soft, but not to caramelize.
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7
Stir in the tomatoes and heat through.
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8
Season the sauce with salt and pepper.
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9
Wilt in the basil and turn off the heat.
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10
Stir in the pesto sauce.
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11
Drain the pasta and add to the sauce.
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12
Toss in the pan to distribute.
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13
Sprinkle in the cheese, tossing to combine.
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14
Grab a meat fork.
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15
Stick the fork into the pasta and bring up a heaping forkful.
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16
Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest.
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17
The recipe should yield 8 small nests, 4 inches wide and 5 to 6 inches long.
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18
Serve 2 nests per person with a small salad and crusty bread.
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19
When I worked in a commercial kitchen, making different items for the prepared food counter, there were a few items that always sold out.
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20
The best sellers, day to day, month to month, no matter the season, were apricot chicken tenders, sesame noodles, and pasta nests.
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21
Here are three pasta-licious nests, adapted for your home production kitchen.
