Make Ahead

Seared Cherry Tomatoes with Spinach Pesto and Buccatini

August 13, 2011
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  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?

See what other Food52ers are saying.

  • Lizthechef
  • wssmom
  • boulangere

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

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.