arugula pesto fettucini with oven-roasted tomatoes

This recipe is a perfect weeknight dinner…it’s fast, nutritious, super flavorful and easy-as-pie.  It literally comes together in minutes and is packed with healthy greens.  It’s one of my favorite vegetarian dinners and something I keep in my permanent rotation of pasta recipes.  Give it a try and let me know what you think!

Serves 4-6

5 oz. arugula, (about 5 c. firmly packed)
2 medium cloves garlic, peeled and roughly chopped
1 c. pine nuts, toasted & cooled
1/2 t. kosher salt
1/2c. + 3T. extra virgin olive oil, divided
1/2 c. Parmesan, freshly grated, + more for serving
one pint cherry tomatoes
1 pound pasta – your choice

Preheat oven to 450 degrees. Put a large pot of salted water on to boil for cooking pasta.

In a blender or food processor, combine arugula, garlic, pine nuts, salt and 1/2 c. olive oil.  Process until a coarse paste forms, scraping sides when necessary.  Transfer to a bowl and fold in grated Parmesan.  Season with more salt & pepper to taste.

Place tomatoes on a rimmed baking sheet.  Drizzle with 1 T. olive oil and sprinkle with salt & pepper.  Place in oven and roast for about 6-8 minutes until skins begin to split.

Cook pasta in a large pot of salted water according to directions on package for al dente.  Remove 1/2 c. of pasta cooking water just before draining.

Drain pasta and return to pot.  Toss pasta with arugula pesto, a little cooking water (start with a 1/4. c.) and remaining 2 T. olive oil.  Season to

Click HERE or on the video screen below to watch the step-by-step recipe video I made with Kin Community!

You Might Also Like