Arugula Pesto Pasta with Roasted Tomatoes
Servings: 4
Equipment
- Measuring cups and spoons
- Parchment paper
- Large pot
- Food processor or high speed bender
- Collender
- Wooden spoon
Ingredients
- 300 grams pasta use a pasta of choice
Tomatoes
- 2 cups cherry tomatoes the smaller the better
- 2 tablespoons olive oil
- 1 pinch sea salt
- 2 cloves garlic crushed
Arugula Pesto
- 2 cups loosely packed basil
- 2 cups loosely packed arugula
- ½ cup olive oil
- 2 cloves garlic grated
- ⅓ cup toasted sunflower seeds
- 1 teaspoon sea salt
- 2 teaspoons lemon juice
Crumble
- ½ cup toasted sunflower seeds
- ¼ teaspoon sea salt
- ¼ to ½ teaspoon chili flakes depends if you like spicy
- 1 tablespoon nutritional yeast
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
To Serve
- A couple of handfuls of arugula for serving
- Few basil leaves torn
- ¼ cup chopped olives optional
Instructions
- Begin by heating the oven to 180° C (350°F). Spread out your tomatoes on a parchment lined pan and toss with olive oil, salt, and garlic. Roast for 25-30 minutes.
- In the meantime, get a large pot of water ready for the pasta. Put in on the stove as it will take a while to come to the boil.
- Next, add all of the crumble mixture to a food processor or high-speed blender and blitz until it resembles that powdered parma. Add crumble to a bowl and set aside.
- In the same blender or food processor, add all the pesto ingredients (of you're using a blender you'll end up with a more pureed mix, which is still fine) and puree until combined. I like mine with some super small bits of seeds left.
- Once the water is boiling, cook the pasta (and hopefully time it so that it's done when the tomatoes will be ready). I used an organic wheat pasta, but gluten-free, or bean-based pasta would be great too.
- By this point, everything should be near ready. Drain your cooked pasta and rinse with a little water so it doesn't stick together. Add the pasta to a bowl and stir in some pesto until you have a nice coating (I used about ¾ of the mixture). How much you use will all depend on the amount of pasta used and it's shaped, but you want it a little saucy. Stir in the roasted tomatoes followed by the handful of arugula, olives (if using), and extra basil leaves.
- Toss together and sprinkle with the crumble mixture. More crumble can be added once it's served.