Pasta Pesto with Roasted Tomatoes

By Jen Paleracio | October 14, 2020

We’re halfway through Fall and I still have tomatoes and some herbs in my garden. What to do? I decided to harvest the rest of what’s left in my garden and made this pasta dish. The tomatoes are sweet and the pesto is so creamy. I used cashews vs. the traditional pine nuts but both works wonderfully.

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let’s get cooking!

my small garden

I don’t have a big backyard, my garden is small but I love it. To cook what you’ve harvested is priceless. It gives me a feeling of joy and satisfaction. Sometimes I just sit outside and watch the herbs and tomatoes bloom into beautiful green leaves and fruits.

I understand that some people don’t have a backyard but flower pots are also a good starter to grow herbs in your balcony or porch.

It makes a big difference using fresh from the garden ingredients.

I made pesto with unsalted roasted cashews instead of pine nuts. Either one will work well.

Recipe:

FOR THE PESTO

Jen Paleracio
Creamy with cashews and grated Parmesan cheese. Use a good extra virgin olive oil.
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Italian

Equipment

  • Food processor

Ingredients
  

  • 1 bunch parsley
  • 1 cup fresh basil
  • 1 garlic clove, peeled, whole
  • 1/4 cup olive oil
  • 1/4 cup pasta water
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions
 

  • In a food processor, combine parsley, garlic, basil, Parmesan cheese, salt, and pepper. Pulse for 15 seconds. Turn the machine on and while it's running, pour the olive oil through the mouth feed. Continue blending until finely chopped. Set aside

Notes

If you don’t want to add too much oil. Add a little bit of pasta water to thin out the pesto. 
Keyword fresh, garden, pesto, tomaotes

FOR THE PASTA

Jen Paleracio
It really makes a big difference to use fresh ingredients. Such a great feeling to use up what I have left in my small garden.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Skillet
  • knife
  • cutting board

Ingredients
  

  • 8 oz. pasta, cook according to package instructions
  • 1 1/4 cup prepared pesto, recipe above
  • 2 tablespoon olive oil
  • 8 oz. mushrooms, cleaned and sliced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly squeeze lemon juice
  • 1/2 teaspoon lemon zest
  • salt and pepper to taste
  • 2 cups sliced and roasted tomatoes (see video)

Instructions
 

  • Heat a pan with oil. Add the onion, saute until tender or translucent. Add the garlic and mushrooms, saute until the mushrooms are tender, then season with salt and pepper.
  • Add the pasta, mix until well combined. Add the lemon juice and lemon zest, mix, then add the pesto. Make sure to stir well and the pasta is all coated. Add the roasted tomatoes. Sprinkle more Parmesan cheese on top. Serve warm

Notes

Make sure to mix the pasta and pesto well and get coated. 
Keyword mushrooms, pasta, roasted, tomatoes

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Posted in Mains, Recipes