This vegetarian pasta dish is so good that even my meat loving hubby enjoys it. I adapted it a few years ago from a recipe by Giada De Laurentiis on The Everyday Italian show. It is especially good in the summer when I can use fresh yellow tomatoes and basil from my yard. Pine nuts contain more protein than most other nuts, as well as containing vitamins and minerals. They are best stored in the freezer until you are ready to use them.
Pasta with Tomatoes, Basil and Pine Nuts
Cook 1 lb. of whole grain elbow macaroni, drain. Meanwhile, in
2-3 T. extra virgin olive oil cook
3 cloves garlic, minced just until you can smell them. Then add:
6 tomatoes, diced and cook about 5 min.
Stir together pasta, tomatoes, 1 lb. of mozzarella cheese, cubed, and 1 bunch of fresh basil, chopped. Sprinkle each serving with raw pine nuts.