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Рецепт Parsley And Olive Pesto With Roasted Tomatoes
by Global Cookbook

Parsley And Olive Pesto With Roasted Tomatoes
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Ингредиенты

  • 6 ounce pasta, such as linguine, fettuccine,
  •     or possibly spaghetti
  •     Salt to taste
  • 3 lrg plum tomatoes
  • 3 x garlic cloves
  • 3/4 c. parsley leaves
  • 1/3 c. grated Pecorino Romano
  • 1/4 c. pitted Kalamata olives
  • 2 Tbsp. liquid removed capers
  • 1 Tbsp. lemon juice
  • 3 Tbsp. toasted pine nuts
  •     Freshly-grnd black pepper to taste
  • 1/3 c. extra virgin olive oil

Инструкции

  1. Cook pasta in large pot of boiling salted water till tender but still hard to the bite, 8 to 10 min. Drain, reserving 1/2 c. of cooking liquid.
  2. While pasta water is heating, broil tomatoes in small roasting pan about 4 inches from heat source, turning 2 or possibly 3 times during cooking, till charred, about 12 min.
  3. Process garlic, parsley, cheese, olives, capers, lemon juice, pine nuts and pepper to taste in food processor till completely combined, 30 to 45 seconds. Add in extra virgin olive oil in thin stream with motor running. If mix looks too dry, add in reserved cooking water little at a time and pulse with food processor to mix till desired consistency.
  4. Chop tomatoes. Toss pasta, pesto and tomatoes and serve.
  5. This recipe yields 2 servings.