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Summer Tomato and Basil Pasta with Pine Nut Sauce
Ingredients
  • ¾ teaspoons fine salt, plus more as needed
  • ½ cup raw pine nuts
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1 ½ pounds ripe tomatoes, cored and cut into ½-inch chunks
  • 1 cup (½ ounce) fresh basil leaves, torn
  • 2 teaspoons balsamic vinegar
  • 1 large garlic clove, pressed or finely grated
  • ¼ teaspoon freshly ground black pepper, or more as needed
  • One (12 -ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine
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