Wednesday, August 17, 2011

Tomato Asparagus Pasta

I made the bruschetta recipe below, but it was just my husband and myself eating, so I ended up with about half of the tomatoes. That's how this recipe came about.

Making both the bruschetta and this pasta recipe for the same night would be perfect for two! And there's no need to double any part of it.

10 oz. of cherry tomatoes
1/2 C. extra virgin olive oil
2 garlic cloves, finely minced
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt

The night before (although it doesn't need to be) mix together the olive oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half the length of the fruit and add them to the olive oil marinade. Cover and set aside.

Pesto -
1/8 C pine nuts
1/8 C chopped walnuts
2 garlic cloves, chopped
1 C packed basil leaves
1/4 C extra virgin olive oil
In a food processor or blender, add nuts, chopped garlic, basil leaves (ripping them into smaller pieces) and sea salt. Pulse. Add the olive oil while the processor is running to make a smooth paste. 

Asparagus -
1 bunch fresh asparagus
olive oil
sea salt and freshly ground pepper
Preheat the oven to 400 degrees. Wash and trim the asparagus. Lay the spears out onto a sheet pan and drizzle with olive oil. Toss coating the asparagus completely. Sprinkle with sea salt and pepper. Roast for 20-25 minutes.

Angel Hair Pasta -
1/2 pound whole wheat angel hair pasta
Salt and pepper
Pine nuts for garnish
Cook the pasta according to package directions. Near the end of the cook time, add two tablespoons of pasta water to the pesto sauce and stir to combine. Drain the pasta and add it to the pesto sauce. Stir in the asparagus and tomatoes. Salt and pepper the dish to taste. Serve using pine nuts as a garnish.

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