National garden month: Pasta with basil oil, cucumbers and tomato recipe

Using fresh basil, cucumber and tomatoes from the local farmer’s market, I came up with this refreshing pasta dish for dinner.

Store any remaining basil oil in the fridge for no more than a week. If you manage to have any left, that is.

Basil Oil

• 1 1/2 T coarse sea salt
• 1 c loose packed fresh basil leaves
• 1/2 c olive oil
• 1/2 t fine sea salt

1. In a large bowl, mix ice and water to make an ice bath. Prepare a large bowl with several layers of paper towel. Have a metal mesh strainer handy.
2. Fill a small saucepan or pot with water. On high heat, bring water to a rolling boil. Add the coarse salt and basil and blanch for about 15 seconds.
3. Quickly pour off water and basil into a metal mesh strainer and submerge basil in ice water bath. Transfer leaves to paper towel to dry.
4. In a food processor or blender, combine basil, oil and fine salt. Transfer oil to a container with a tight fitting cover. Shake before using.

• 1/2 lb pasta (I used gemelli)
• 2 cucumbers, sliced
• salt and pepper to taste
• 1 tomato, diced
• 1/4 cup pine nuts, toasted lightly
• freshly grated parmesan cheese

1. Cook pasta according to package directions. Rinse under cold water and drain well.
2. Toss in a large bowl with 1/4 c basil oil and cucumber. Cover tightly and refrigerate for one hour. Bring out of fridge and let sit at room temperature for 30 minutes before serving. Toss with salt and pepper to taste.
3. Served pasta garnished with tomato, pine nuts and parmesan.
4. Served with slices of toasted cheese-herb bread with additional basil oil on the side.