Pesto Linguine with Cherry Tomatoes
Take the opportunity that August brings by enjoying foods fresh from the garden. Quickly broiling or roasting tomatoes in a toaster oven heightens their juicy richness without heating up the kitchen. Serve with steamed broccoli.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 753 |
| pro | 23 g |
| total fat | 33 g |
| sat. fat | 6 g |
| carb | 93 g |
| fibre | 8 g |
| chol | 10 mg |
| sodium | 968 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 34% |
| vit A | 14% |
| vit C | 27% |
| folate | 84% |
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2 cups (500 mL) grape or cherry tomatoes
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) linguine
Pesto:
2 cups (500 mL) packed fresh basil leaves
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (50 mL) pine nuts or walnuts
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) extra-virgin olive oil
3 cloves garlic, minced
Preparation:
Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Thread tomatoes onto skewers. In small bowl, whisk together vinegar, oil, salt and pepper; brush over tomatoes. Place on foil-lined pan; broil, turning once, until softened, split and slightly browned, about 4 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and return to pot. Add pesto and tomatoes; toss to coat.
Additional Information
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Shortcuts: Use 3/4 cup (175 mL) purchased pesto instead of making your own. Start boiling the pasta water before you prepare ingredients.
Source
Canadian Living Magazine: August 2004
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