Seared Cherry Tomatoes with Spinach Pesto and Buccatini

August 13, 2011


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

Ingredients

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
In This Recipe

Directions

  1. Make the pesto - everything into the food processor along with a pinch of salt. Blend, taste, adjust salt.
  2. 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.
  3. Toss the pasta, tomatoes along with pan juices and a good dollop of the pesto together and serve. There - how easy was that?

More Great Recipes:
Pasta|Pesto|Cherry|Spinach|Tomato|Make Ahead|Summer|Vegetarian|Entree

Reviews (3) Questions (0)

3 Reviews

Lizthechef August 14, 2011
I love easy recipes with simple, summer flavors - supper tomorrow, after I unpack ;) ps Love the pecans as I am not a walnut fan... Thumbs up.
 
wssmom August 13, 2011
Summertime in a bowl!
 
boulangere August 13, 2011
Mmmmmm. Summer evening.