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Wednesday, August 8, 2012

Pesto Pasta With Roasted Tomatoes

Our garden is really kicking into gear lately. We've been in a pretty severe drought most of this summer so it took everything a while to get a good footing. Thankfully, we've had a couple of really good rains over the past few weeks so I think that gave the garden the push it needed to get going.


Our many tomato plants are starting to earn their keep, so I was excited to try out a recipe I found for roasted tomato basil pesto. Roasting vegetables elevates them to a whole new level. If you have any vegetables lingering around (asparagus, carrots, mushrooms, and butternut squash are my favorites), put them on a sheet pan with olive oil and salt & pepper and bake in a 350-400 degree oven until delicious. You won't regret it.


I actually ended up burning about a third of these because I used tiny cherry tomatoes. So heads up - keep an eye on them!


You can put this pesto on all sorts of things (I'd like to try it on sandwiches next), but I decided to mix it with whole wheat pasta for a healthy and filling dish.


I love seeing and participating in the process of food from seed to plate. Most of our plants we started from seed this year, so I feel very proud when it's harvest time. It definitely takes more effort, but I think it is worth it. I'm sure the fact that I'm a control freak has something to do with it, but it really is rewarding. It's great to finally realize the fruits of our labor!

~Tammy

4 comments:

  1. That looks AMAZING. Can you post the recipe or did I miss it? About how long should it take to roast the tomatoes??? I can't wait to try this.

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    Replies
    1. I just put a link to the recipe in the post, but here it is again -
      http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/

      If you use tiny cherries like I did, it should only take 15-20 minutes. Bigger romas can take up to an hour. Hope you enjoy!

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