Roasted Tomato Basil Pesto Pasta

Need a pescatarian main course? Roasted Tomato Basil Pesto Pasta could be a great recipe to try. One portion of this dish contains roughly 26g of protein, 42g of fat, and a total of 755 calories. For $4.14 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Jessica Gavin. 25 people have made this recipe and would make it again. If you have whole wheat spaghetti, black pepper, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. If you like this recipe, you might also like recipes such as Caprese (Tomato, Basil, and Mozzerella) Pesto With Pasta, Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto, and Roasted aubergine, tomato & basil pasta.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 350 degrees F. Add walnuts to a rimmed baking sheet and toast in the center rack of the oven for 8-10 minutes, until slightly darkened, stirring halfway through. Allow to cool.Heat broiler. In a large bowl combine tomatoes, 2 tablespoons olive oil, and teaspoon salt. Add to a rimmed baking sheet. Place sheet in oven about 8 to 10 inches away from the top of the broiler. Cook until tomatoes start to soften and blister, and some liquid has released, about 5 to 7 minutes. Set aside to slightly cool.In a blender or food processor, and anchovies, garlic, lemon zest, red pepper flakes, and ounce of Parmesan cheese. Pulse until finely ground, about 15 seconds. Add cup of the toasted walnuts and half of the tomatoes. With the motor running. Stream in cup of the olive oil, process until just combined. Taste and season with salt.Add in black pepper and puree for a few more seconds until combined. Transfer pesto to a large bowl.Cook pasta in a large pot of boiling salted water, according to manufacturers directions. Reserve cup of the pasta liquid, then drain the noodles.Add pasta to the pesto. Add a small amount of the pasta liquid and toss, add more liquid as needed until the sauce coats the pasta. Add basil and remaining tomatoes on top. Divide among bowls and top with parmesan, chopped walnuts, basil, black pepper and a little olive oil drizzle if desired. Enjoy!

 

Step by step:

1. Pre-heat oven to 350 degrees F.

2. Add walnuts to a rimmed baking sheet and toast in the center rack of the oven for 8-10 minutes, until slightly darkened, stirring halfway through. Allow to cool.

3. Heat broiler. In a large bowl combine tomatoes, 2 tablespoons olive oil, and teaspoon salt.

4. Add to a rimmed baking sheet.

5. Place sheet in oven about 8 to 10 inches away from the top of the broiler. Cook until tomatoes start to soften and blister, and some liquid has released, about 5 to 7 minutes. Set aside to slightly cool.In a blender or food processor, and anchovies, garlic, lemon zest, red pepper flakes, and ounce of Parmesan cheese. Pulse until finely ground, about 15 seconds.

6. Add cup of the toasted walnuts and half of the tomatoes. With the motor running. Stream in cup of the olive oil, process until just combined. Taste and season with salt.

7. Add in black pepper and puree for a few more seconds until combined.

8. Transfer pesto to a large bowl.Cook pasta in a large pot of boiling salted water, according to manufacturers directions. Reserve cup of the pasta liquid, then drain the noodles.

9. Add pasta to the pesto.

10. Add a small amount of the pasta liquid and toss, add more liquid as needed until the sauce coats the pasta.

11. Add basil and remaining tomatoes on top. Divide among bowls and top with parmesan, chopped walnuts, basil, black pepper and a little olive oil drizzle if desired. Enjoy!

Nutrition Information:

covered percent of daily need