Meat-free Monday (or Tuesday or…) Pasta

I kind of daydream about this pasta. Ok I do daydream. And it's EZ! Throw it together – no deep thoughts. Altogether 3 steps. Cook pasta, blend pesto, roast tomatoes. Dot with ricotta and you're wishing for a spork :)!

Don't go all crazy with the pesto recipe either – use your hands for measuring and your eyes to judge the texture. Taste to adjust cheese and salt.

Pesto:

Roast a small handful of walnuts (or pine nuts, or your choice) 10 minutes in 350 oven, then cool. (Can also be done over medium/low heat in a pan.)

Blanch a double big handful of basil leaves in hot water, or not. It helps keep their color, but no biggie if u don't do it. Dry.

Blend the nuts in the processor.

Add 1 clove garlic. Blend

Process basil

Add 2 big pinches of salt & some pepper

With motor running add 1/2-2/3 cup of olive oil, depending on desired texture

Blend in a handful of grated Parmesan or locatteli

**Makes enough for this pasta plus a pesto chicken dinner and/or bruschetta

Cook 8 ounces of pasta according to directions. Save 1/2 cup pasta water.

Tomatoes

Cover bottom of large skillet with olive oil. Roast 2 pints of tomatoes until the skins burst.

Add pasta to tomatoes, toss and add enough pasta water to clean the pan bottom. Drizzle pesto. Dot with ricotta (1/2 cup or more).

Eat, enjoy – B

 

Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

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