Shell Pasta with Pesto and Roasted Tomatoes is fresh, vibrant, and bursting with flavor. Serve it hot for dinner or cold for lunch-- it's versatile and always a crowd-pleaser! Check out Marley of Marley's Menu to see more yummy recipes!
INGREDIENTS
For the Pesto
-1 cup fresh basil
-2 cups fresh arugula
-1/2 lemon, juiced
-1/4 cup pine nuts
-2 cloves garlic
-1/3 cup extra virgin olive oil
-1/4 cup Parmesan
-2 cups fresh arugula
-1/2 lemon, juiced
-1/4 cup pine nuts
-2 cloves garlic
-1/3 cup extra virgin olive oil
-1/4 cup Parmesan
-1/8 teaspoon salt
-1/8 teaspoon black pepper
Other Ingredients
-8 ounces grape tomatoes
-1 tablespoon extra virgin olive oil
-Cassava Kitchen Shells
DIRECTIONS
1. Preheat your oven to 425°F.
2. Slice your grape tomatoes lengthwise and place them on a lined baking sheet with their inside facing up. Drizzle 1 tablespoon of olive oil on top and roast for 20 minutes.
3. Add all of your pesto ingredients to a blender or food processor and blend on high until smooth. Set aside.
4. Cook pasta according to the directions on the box. Reserve 1/4 cup pasta water and drain the rest.
5. Transfer pasta to a large serving bowl. Mix pesto in and assess the consistency. If it seems a little dry, add the pasta water 1 tablespoon at a time until the desired consistency is achieved.
6. Stir in roasted tomatoes, crack on a little extra black pepper and enjoy either hot or cold!
Pro Tips
- It's best to line your baking sheet with tin foil rather than parchment paper when your oven is hotter than 420 °F
-This dish is served better cold as leftovers-- heating it will significantly mellow the flavor of the herbs and garlic. It will keep for 3-5 days covered in the refrigerator
