Parsley Pesto Pasta with Blistered Tomatoes
Ingredients
Parsley Pesto
-
1
bunch
fresh parsley
-
½
cup
grated Parmesan
-
2
cloves
garlic
-
¼
tsp
salt
-
1
fresh lemon
-
6
Tbsp
olive oil
Blistered Tomatoes
-
1
Tbsp
olive oil
-
2
pints
grape tomatoes
-
to taste
salt and pepper
Bowls
-
1
lb.
pasta (any shape)
-
5
fried eggs (optional)
Instructions
- Rinse and drain the parsley, then remove the leaves from the stems and place them in a food processor with Parmesan, garlic, salt, lemon zest, and juice.
- Pulse until finely chopped, then slowly add olive oil until a smooth paste forms. Set aside.
- Heat a skillet over medium heat, add olive oil, then add tomatoes and cook for 7-10 minutes, stirring occasionally until blistered.
- Boil water in a large pot, cook pasta according to package directions, and reserve some cooking water before draining.
- Return the pasta to the pot, add the pesto, and toss to coat, adding reserved cooking water if needed.
- Divide the pasta into bowls, top with blistered tomatoes and a fried egg if desired.
Nutrition Facts (estimated)
Servings
5
Calories
631.58
Total fat
27.58g
Total carbohydrates
72.76g
Total protein
21.58g
Sodium
542.02mg
Cholesterol
0mg
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