Roasted Tomato Basil Pesto Pasta

• Seafood

  • 6 Anchovies, oil-packed

• Produce

  • 1/2 cup Basil, packed leaves
  • 2 pints Cherry tomatoes
  • 2 cloves Garlic
  • 1 tsp Lemon, zest

• Pasta & Grains

  • 12 oz Spaghetti, regular

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 oz Parmesan cheese, grated

Found on jessicagavin.com

Description

Directions

• 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 1/2 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 add anchovies, garlic, lemon zest, red pepper flakes, and 1/2 ounce of Parmesan cheese. Pulse until finely ground, about 15 seconds. Add 2/3 cup of the toasted walnuts and half of the tomatoes. With the motor running. Stream in 1/3 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 1/2 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!

Nutrition