You know those recipes that are just so much better in the deep summer months? Well this is one of them.
You can’t get much better than straight from the garden pesto and tomatoes, all roasted up with olive oil, balsamic, and honey. It’s a minimal combination of the most fresh, glorious ingredients that yield a recipe that should be on dinner tables again and again come August.
Because the fresh basil tastes unreal. The tomatoes are like candy. Everything sort of melts together in a mix of fresh pasta and parmesan and, well, a bowl of this and a glass of rosé on the patio?
It doesn’t get much better than that.
PASTA WITH HOMEMADE PESTO AND CHARRED TOMATOES
Recipe from ALFS
Fresh pasta (I used store bought)
Pesto (recipe, here)
Few large handfuls of cherry tomatoes, halved
2 garlic cloves, minced
1 TBS honey
1 TBS balsamic
3 TBS olive oil
salt & pepper
parmesan, for garnish
basil, for garnish
Make your pesto according to recipe above.
Preheat oven to 400 degrees. Place tomatoes cut side up on a tray lined with foil. Whisk together garlic, honey, balsamic, olive oil, salt & pepper and drizzle over the tomatoes. Roast for 30 minutes or so, until slightly charred.
Cook the fresh pasta according to package directions.
Mix pasta with some of the pesto (as much as you’d like). Top with fresh parmesan, tomatoes, and basil if you have.