Wild garlic pesto with roasted tomatoes
Pasta with a creamy wild garlic pesto, topped with sweet roasted tomatoes.
Servings: 2
Ingredients
For the pesto
- 50 g wild garlic
- 2 tbsp cashew nuts
- 2 cloves garlic
- ½ cup parmesan cheese
- ½ cup olive oil
- salt
- pepper
For the pasta
- 280 g pasta
- 12-15 cherry tomatoes
- 2 sprigs thyme
- olive oil
- salt
Instructions
- Preheat your oven to 200° C / 390° F and turn on the broiler.
- Combine all the ingredients for the pesto and blend them with a stick blender or a food processor. If it seems too dry, add a bit more olive oil. Set aside.
- Spike the cherry tomatoes on two wooden skewers and place them in an oven proof dish. Drizzle with olive oil, salt and the thyme. Bake on the middle rack of the oven, for about 10-15 minutes or until they burst and get some colour.
- While the tomatoes are in the oven, cook the pasta according to package.
- Drain the pasta and mix well with the wild garlic pesto.
- Serve with the tomato skewers.
Notes
If you don't want to be a social outcast the the next day at work, you can always skip the garlic in the pesto recipe :-) Or you can roast the whole garlic cloves over medium heat with a bit of olive oil until they are brown and soft. That way you will minimize the garlic breath.