Description
Pesto pasta with roasted tomatoes is a delightful dish that combines fresh ingredients and vibrant flavors, perfect for any occasion.
Ingredients
- Fresh pasta: 400 grams (fettuccine or linguine work well)
- Cherry tomatoes: 300 grams
- Olive oil: 3 tablespoons, divided
- Garlic: 3 cloves, minced
- Basil pesto: 150 grams
- Pine nuts: 50 grams, toasted
- Parmesan cheese: 50 grams, grated
- Salt: to taste
- Black pepper: to taste
- Fresh basil leaves: for garnish
Instructions
- Gather all your ingredients.
- Preheat your oven to 200°C (400°F) and prepare the roasted tomatoes.
- Cook the fresh pasta in salted boiling water until al dente.
- If making homemade pesto, blend basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
- In a skillet, heat olive oil, sauté garlic, add pine nuts, then combine with pasta and pesto.
- Fold in the roasted tomatoes and serve with grated Parmesan and fresh basil.
Notes
- Fresh pasta absorbs sauce better than dried pasta.
- Customize your pesto with different herbs or nuts.
- Consider adding protein like grilled chicken or shrimp.
- Experiment with various vegetables for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pesto, Pasta, Roasted Tomatoes, Italian Recipe, Vegetarian Dish