Roast cherry tomato and rocket pesto spaghetti
Roast cherry tomato and rocket pesto spaghetti features vibrant cherry tomatoes, fresh arugula pesto, and rich Parmesan. This dish combines roasting and blending for a quick yet flavorful meal.
Cook time 30 min
Prep time 15 min
Ingredients:
2 cups cherry tomatoes3/4 cup olive oil
salt & pepper to taste
12 oz pasta
1/2 cup grated parmesan cheese
1/2 cup pine nuts
1 cup arugula
1/2 cup basil leaves
2 garlic cloves
1 dash salt
Roast Cherry Tomato and Rocket Pesto Spaghetti is a delightful fusion of vibrant cherry tomatoes, fresh arugula (also known as rocket), aromatic basil, and rich pine nuts. This Mediterranean-inspired dish is not only flavorful but also visually appealing, and it's perfect for a weeknight dinner or a casual get-together with friends.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet.
- Drizzle with a little olive oil and season with salt and pepper to taste.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and set aside.
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. This typically takes about 8-10 minutes.
- Drain the pasta, reserving 1 cup of the pasta water, and set aside.
- In a food processor, combine the arugula, basil leaves, pine nuts, garlic cloves, and a dash of salt.
- Pulse a few times to break down the ingredients.
- Gradually add the olive oil while processing until the mixture is smooth and well combined. You may need to scrape down the sides of the processor bowl a couple of times.
- Add the grated Parmesan cheese to the pesto and pulse a few more times to incorporate. If the pesto is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
- In a large mixing bowl, combine the cooked pasta with the pesto. Toss well to coat the pasta evenly.
- If the mixture seems too dry, add some of the reserved pasta water a little at a time until you achieve the desired consistency.
- Add the roasted cherry tomatoes to the pasta and gently toss to distribute them evenly.
- Transfer the pasta to serving plates or bowls.
- Garnish with additional grated Parmesan cheese, if desired.
- Serve immediately and enjoy your delicious Roast Cherry Tomato and Rocket Pesto Spaghetti!
Roast Cherry Tomato and Rocket Pesto Spaghetti is a simple yet gourmet dish that combines fresh and roasted ingredients to create a satisfying meal. With a few tips and tricks, you can elevate this recipe to impress your family and friends. Enjoy this flavorful and colorful pasta dish!
Roast cherry tomato and rocket pesto spaghetti FAQ:
Roast the cherry tomatoes for about 15-20 minutes at 400°F (200°C) until they are soft and slightly caramelized.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water to prevent drying out.
You can substitute pine nuts with walnuts, sunflower seeds, or even pumpkin seeds for a different flavor and texture.
The pasta is al dente when it is cooked through but still firm to the bite. This typically takes about 8-10 minutes, depending on the type of pasta, so check the package instructions.
Yes, to make the dish vegan, omit the Parmesan cheese or use a vegan cheese alternative and ensure the pasta is egg-free.
Tips:
- Tip 1: Roast the cherry tomatoes until they are just starting to blister and caramelize for the best flavor.
- Tip 2: Use high-quality olive oil for the pesto to enhance the taste of the dish.
- Tip 3: Toast the pine nuts lightly before adding them to the pesto to bring out their nutty flavor.
- Tip 4: Reserve a cup of pasta cooking water to adjust the consistency of the pesto sauce if needed.
- Tip 5: Mix the pasta with the pesto and roasted tomatoes right after draining to ensure the pasta absorbs all the flavors.
Nutrition per serving
4 ServingsCalories 510kcal
Protein 18g
Carbohydrates 70g
Fiber 4.68g
Sugar 5g
Fat 60g
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