Seared Cherry Tomatoes with Spinach Pesto and Buccatini

By aargersi • August 13, 2011 • 4 Comments

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Author Notes: Seared sweet tomatoes, creamy pesto, long noodles - happiness in a bowl ... this is another summer comfort pasta. This will make more pesto than you need, but it keeps in the fridge a few days and freezes well too. - aargersi

Serves 2

The Pesto

6 ounces baby spinach
1 cup pecan halfs
6 lemon verbena leaves
1 tablespoon lemon thyme
juice from 2 lemons
1/2 cup creme fraiche
1/2 cup olive oil
salt

The Rest

1 pint cherry tomatoes
olive oil for the pan
8 ounces buccatini (or other long pasta)
pinch of salt

Make the pesto - everything into the food processor along with a pinch of salt. Blend, taste, adjust salt.
Cook the pasta according to directions. Cut the tomatoes in half and lightly salt the cut side, Coat the bottom of a very large skillet with olive oil and bring to medium high heat. Sear the tomatoes, cut side down, until they are just hot but not cooked soft.
Toss the pasta, tomatoes along with pan juices and a good dollop of the pesto together and serve. There - how easy was that?