We're in the midst of the tomato and basil harvest--lots of Costoluto Genovese tomatoes and lots of Genovese basil. Most nights that means slicing up some fresh mozzarella cheese and enjoying giant plates of insalata caprese. But what do you do with the tomato shoulders and irregular bits left over when you make a pretty plate of caprese? We took a little inspiration from Sicily and added lemon and ground pistachio nuts for a solid pasta plate that takes full advantage of the harvest. FARFALLE WITH TOMATOES, LEMON, AND PISTACHIOS Serves 2 as main dish, 4 as pasta course Ingredients 2 cups farfalle (bowties) 1 1/2 cups peeled, chopped tomatoes 1/2 teaspoon sea salt 2 tablespoons olive oil 2 cloves garlic, grated grated zest of...Read More