Parsley and olive pesto with roasted tomatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Pasta such as linguine; fettuccine, |
| Or spaghetti | ||
| Salt | ||
| 3 | larges | Plum tomatoes |
| 3 | Cloves Garlic | |
| ¾ | cup | Parsley leaves |
| ⅓ | cup | Grated Pecorino Romano |
| ¼ | cup | Pitted Kalamata olives |
| 2 | tablespoons | Drained capers |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Toasted pine nuts |
| Pepper | ||
| ⅓ | cup | Olive oil |
Directions
Cook pasta in large pot of boiling salted water until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving ½ cup of cooking liquid.
While pasta water is heating, broil tomatoes in small roasting pan about 4 inches from heat source, turning 2 or 3 times during cooking, until charred, about 12 minutes. Process garlic, parsley, cheese, olives, capers, lemon juice, pine nuts and pepper to taste in food processor until completely combined, 30 to 45 seconds. Add olive oil in thin stream with motor running. If mixture looks too dry, add reserved cooking water little at a time and pulse with food processor to mix until desired consistency.
Chop tomatoes. Toss pasta, pesto and tomatoes and serve. Yields 2 servings.
Each serving: 824 calories; 590 mg sodium; 13 mg cholesterol; 51 grams fat; 74 grams carbohydrates; 23 grams protein; 1.29 grams fiber Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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