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
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Ingredients
- The Pesto
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6 ounces
baby spinach
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1 cup
pecan halfs
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6
lemon verbena leaves
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1 tablespoon
lemon thyme
-
juice from 2 lemons
-
1/2 cup
creme fraiche
-
1/2 cup
olive oil
-
salt
- The Rest
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1 pint
cherry tomatoes
-
olive oil for the pan
-
8 ounces
buccatini (or other long pasta)
-
pinch of salt
Directions
-
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.
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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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