Pasta al Pesto
Made with wild garlic pesto, roasted cherry tomatoes, and toasted pine nuts—this easy Pasta al Pesto will be a new favorite!
Ingredients
- 1 Box Chickpea Linguine or whatever kind of noodles you prefer
- 2 Cup Cherry Tomatoes whole
- 1/2 Cup Pine Nuts Toasted
Pesto
- 3 Cups Basil
- 1/2 Cup Pine Nuts
- 1 Cup Cashews
- 1 Lemon juiced
- 1 Tablespoon Garlic minced
- 3/4 Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Optional
- 1/2 Cup Parmesan
Instructions
- Preheat the oven to 400 ℉. Add the cherry tomatoes and pine nuts to a baking sheet, drizzle olive oil & a pinch of salt & pepper over top. Transfer to the oven and bake for 15 minutes.
- Cooking your favorite pasta. I used Banza Linguine. Follow the directions on the pasta you choose. Most likely you’ll cook it in a large pot of salted boiling water until it's al dente. Drain the pasta—don’t rinse.
- In a food processor (I love my Cuisinart!), combine the fresh basil, lemon, soaked cashews, garlic, pine nuts, grated cheese, a pinch of salt, and some black pepper. Blend until the ingredients are creamy! I would also suggest using my current favorite recipe—Barlauch Pesto. It’s made using barlauch or wild garlic leaves and is truly incredible!
- While the food processor is running, gradually drizzle in the olive oil. Continue processing until the mixture is smooth and well combined.
- In a large bowl, toss the cooked pasta with the freshly prepared pesto.
- Plate the pasta al pesto and garnish with the roasted tomatoes, toasted pine nuts, a few basil leaves, and a sprinkle of Parmesan for an added touch of elegance.