Shweta in the Kitchen: Linguine with Pesto & Roasted Tomatoes

Linguine with Pesto & Roasted Tomatoes is yet another pasta dish, from my Italian hat,?with the green sauce (called Pesto).?Traditionally in Italy, Pesto (sauce)?is prepared by grounding all ingredients (Basil, pine nuts, garlic, olive oil & parmigiano reggiano cheese) in a mortar using circular motion of the pestle. But now a days many use food processors, mixers to make things faster as I did for this recipe.?Pesto can be preserved for days in?refrigerator & can be also used as a spread for your sandwiches or as a dip for your chips. Roasted tomatoes can also be used with salad or snacks on their own. Also roasting the tomatoes helps them preserve for long.
I find Pesto quite similar to our Indian Green chutneys which we prepare using Mint &?Coriander, green?chilies.?I used Linguine pasta for this dish but you can make this with any pasta of your choice. I prefer to add roasted tomatoes as they not only compliment color wise but also taste wise.?Best part is that both the key?ingredients "Roasted tomatoes" & "pesto sauce" can be prepared well in advance & stored in refrigerator to use as required.?


Ingredients:?
Linguine pasta?
Roasted Tomatoes
Pesto sauce

For Pesto Sauce:

2 cups of Fresh Basil leaves
1/4 cup of pine nuts?
2 cloves of garlic
Juice of half lemon
1/2 cup of shredded cheese called?Parmigiano Reggiano
1/4 cup of Olive oil
salt & pepper to taste

For Roasted Tomatoes:?

2 cups of cherry tomatoes
1 tsp of dry oregano
1/2 tsp of dry rosemary
salt & pepper to taste
1 tbsp of olive oil

Method:?
To prepare Pesto sauce:?

Roast the pine nuts on low flame till they slightly brown. Nuts have a natural tendency to secret oil so when we roast them they will release oil which helps during pesto preparation.?

• In a food processor/mixer add the basil leaves, garlic, roasted pine nuts, lemon juice, salt & pepper & grind to a rough paste.?
• Now slowly add, Olive oil some at a time & keep blending till you get a smooth paste & desired consistency of the sauce. ensure to keep the consistency thick & not too runny else the sauce wont cling to your pasta.?

Now, empty the pesto into a bowl & add parmigiano reggiano, mix well.?That's it our Pesto is ready.?
Tip : If you want to prepare pesto for storing, keep consistency?slightly?thick & instead add a layer of olive oil on top before closing the jar &?refrigerating?it. This will help to preserve the pesto for longer.?

To prepare Roasted Tomatoes:?

• Preheat the oven to 350F.
• Cut the tomatoes in half & add the oregano, rosemary, salt pepper & olive oil to them. Mix well & marinate it for 10-15 mins.?
• Line a baking try with aluminium foil & arrange the marinated tomatoes on it with the open half facing up.?
• Place the tray in the preheated oven & bake for about 45 mins to 1 hr or till the tomatoes have lost their moisture & have turned crispy.

?Tip: These can be stored for days in refrigerator & for months in Freezer. Allow them to cool completely before you freeze or refrigerate them.

• Boil the Linguine pasta as per package instructions?(approximately 10 mins), drain the pasta water reserving half cup of this starchy water which we will use to adjust the pesto consistency.?
• Now add the pesto & roasted tomatoes to the cooked linguine. Add starchy water as required to adjust the consistency &Mix well.??As soon as the pesto comes in?contact?with the warm pasta you will get a nice aroma.?
• That's it our?Linguine with Pesto & Roasted Tomatoes is ready.?Serve it topped with some more parmigiano reggiano.?

Enjoy
Happy Cooking!!!
Shweta


Sending this recipe to event:?
EP Series - Herbs & Spices ~ Basil and Cardamom?
(Julie's Event Announcement ?page)

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