Monday, November 18, 2013

arugula pesto fettucini with oven-roasted tomatoes

This recipe is a perfect weeknight's fast, nutritious, super flavorful and easy-as-pie.  It literally comes together in minutes and is packed with healthy greens.  It's one of my favorite vegetarian dinners and something I keep in my permanent rotation of pasta recipes.  Give it a try and let me know what you think!

 Serves 4-6

5 oz. arugula, (about 5 c. firmly packed)
2 medium cloves garlic, peeled and roughly chopped
1 c. pine nuts, toasted & cooled
1/2 t. kosher salt
1/2c. + 3T. extra virgin olive oil, divided
1/2 c. Parmesan, freshly grated, + more for serving
one pint cherry tomatoes
1 pound pasta - your choice

Preheat oven to 450 degrees. Put a large pot of salted water on to boil for cooking pasta.

In a blender or food processor, combine arugula, garlic, pine nuts, salt and 1/2 c. olive oil.  Process until a coarse paste forms, scraping sides when necessary.  Transfer to a bowl and fold in grated Parmesan.  Season with more salt & pepper to taste.

Place tomatoes on a rimmed baking sheet.  Drizzle with 1 T. olive oil and sprinkle with salt & pepper.  Place in oven and roast for about 6-8 minutes until skins begin to split.

Cook pasta in a large pot of salted water according to directions on package for al dente.  Remove 1/2 c. of pasta cooking water just before draining.

Drain pasta and return to pot.  Toss pasta with arugula pesto, a little cooking water (start with a 1/4. c.) and remaining 2 T. olive oil.  Season to taste with more salt and pepper if necessary.  Gently fold in roasted tomatoes.  Serve in bowls and top with more grated Parmesan if desired.

Click HERE or on the video screen below to watch the step-by-step recipe video I made with Kin Community!

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