This pea pesto pasta with roasted tomatoes is an easy and delicious vegetarian meal. It’s sure to please everyone for lunch or dinner!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
1 pint cherry tomatoes
4 cloves garlic, sliced
1 tbsp olive oil
8 oz fusilli pasta, or similar shape
1 cup cooked green peas
1 cup fresh basil
3 tbsp fresh lemon juice
2 cloves garlic, roughly chopped
1/3 cup toasted pine nuts
1/2 tsp salt
1/3 cup grated parmesan cheese
1/4 cup olive oil
Preheat oven to 400F. Toss tomatoes and sliced garlic in olive oil, plus a shake of salt and pepper. Roast them on a baking sheet for 15 minutes, tossing once halfway through.
While tomatoes are in the oven, prepare the pesto. Add peas, basil, lemon juice, garlic, pine nuts, and salt to a food processor. Pulse several times until well combined. Add parmesan cheese and pulse a few times more to combine. Slowly drizzle in olive oil while blending, until desired consistency is reached. You may need to scrape down the edges of the bowl a few times.
Prepare pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
Add a heaping 1/2 cup of pesto to a small bowl and whisk with 3-4 tbsp pasta water to thin out. Then, toss the pasta and roasted tomatoes in the pesto.
You will have some leftover pesto – use it for another pasta dish, spread it onto a sandwich, top your eggs with it, or freeze for later use.
Store in an airtight container in the fridge for up to 5 days.