Tuesday, August 28, 2012

Roasted "Tomesto" Pasta

Since I can never leave well enough alone, one night I added a slight twist to this recipe:
Pasta with Roasted Tomatoes
It was GREAT!  All I did was add a quick pesto sauce to the pasta right before I mixed in the roasted tomatoes (get it..."tomesto"...HA).  You could add as much or as little pesto as you would like, I kept it light so I didn't overpower the roasted tomatoes, but next time I will probably put in more.  I also used whole wheat spaghetti.  Ahhh-mazing!

Here is my version of a quick pesto.
You will need:
  • 1 packed cup of basil
  • 1 clove of garlic
  • 1 Tbsp of parmesan or romano cheese
  • 1/2 cup of extra-virgin olive oil 
  • 1 Tbsp of lemon juice
  • 1/4 cup of pine nuts (can also use walnuts)
  • Salt and pepper to taste
*Pulse basil, garlic, lemon juice, and pine nuts in a food processor a few times.  Slowly stream in the olive oil, add cheese, salt and pepper until blended.

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