Lemon-Tomato Pasta Al Fresco

If you're looking for a pasta dish that is fresh and different, then this simple dish is the one for you.  I loved the zesty lemon flavor and I loved that it's a great way to use up all those fresh tomatoes that are so plentiful and inexpensive right now.    If you can't find pine nuts at an affordable price, try it with toasted walnuts instead.   The kids loved this one as they do with most pasta dishes.  (Only one more week until school starts now!  Not that I'm counting down or anything.) ;) 

 Click here for printable recipe.

The ingredients:
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice
2 tsp. grated lemon rind
3/4 tsp. salt
3/4 tsp. cracked black pepper
2 lbs. plum tomatoes, seeded and finely chopped
1/2 cup chopped fresh parsley
1 lb. bow-tie pasta or ziti
1 red onion, finely chopped
1/3 cup pine nuts or walnuts, toasted
2-3 cooked chicken breasts, diced and lightly seasoned with salt and pepper
Freshly grated Parmesan cheese, for garnishment

Directions:  Whisk together oil, lemon juice, lemon rind, salt, and pepper in a large serving bowl until blended.

Add tomatoes and parsley.

Cover and let stand at room temperature for 2 hours (I only waited 1/2 hour).


Shortly before serving, cook pasta in a large pot of lightly salted boiling water until al dente, firm but tender.  Add onion during last 2 minutes of cooking.

Drain well.

Add pasta to sauce in serving bowl; toss to mix.  Top with cooked chicken and scatter on pine nuts.  Garnish with parsley and Parmesan cheese if you wish.

Enjoy!