Make Ahead

Seared Cherry Tomatoes with Spinach Pesto and Buccatini

by:
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?

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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect