Category Archives: Pasta

V********s Day: Fettuccine with Almond Basil Pesto and Roasted Tomatoes

I like flowers. I like going out to dinner. And I also like getting to see my boyfriend, who lives 5 hours away. If it happens to be on a certain consumerist/hallmark/excluding holiday, I am not going to complain. It’s not like I got a giant teddy bear and some cheesy heart shaped things- that makes it ok- right? Plus we celebrated it on Saturday***, February 12th. Capitalist crisis averted.

Joey and also I rode bikes a lot- while at the moment it’s cold and rainy here in Santa blabla- this weekend was sunny and delicious. One afternoon we rode to Whole Foods and walked around for a while before splitting a sandwich and brown rice sushi outside. I’m lucky to have a man who will let me spend tons of time in a grocery store and only come out with 3 items.

I love food shopping. Trying on clothes wears me out but I could stay in the produce section for hours. I remember in high school one of my favorite things to do was go to the grocery store late at night and just walk through the deserted isles. I probably wouldn’t survive very long in a zombie attack.

Anyhow, I kept the weekend light and fresh, sorry to those in the rest of the world who are cold and still in soup phases.

***The Day-of-Day-of, I spent cleaning my tiny, but dirty house. This is very important when your bathroom is so small that mold grows overnight and the downward slope of your kitchen collects water in weird places.





Fettuccine with Almond Basil Pesto and Roasted Tomatoes

Make sure you get good tomatoes. I am serious. Santa Barbara has the great advantage of year-round produce, but if you are somewhere colder try it with cherry tomatoes- they are more consistently sweet. Just cut the roasting time to 30 minutes.

2 lb vine-ripened golden tomatoes

olive oil and coarse sea salt

1/4 cup raw almonds

2 cloves garlic

2 cups roughly chopped basil

1/3 cup grated Parmesan

Juice of 1/2 a lemon

1/2 cup (more or less) olive oil

16 oz Fettuccine

Heat Oven to 300 F. Slice tomatoes in half and place, cut side up, on a baking sheet. Drizzle olive oil and salt. Roast for 50 minutes.

In the meantime, chop the garlic and almonds in your food processor. Add basil, Parm, lemon juice, and olive oil. Blend and add more olive oil if needed.

After tomatoes soft, turn on the broiler. Place the tomatoes under direct heat for a few minutes until slightly black on the edges. Flip and brown them on the other side.

Cook pasta according to package directions, or until al dente.

Toss together the pesto and pasta. Gently fold in the tomatoes (and all their juice).



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