I know, I know. I said that I would be posting this recipe the very day after I posted my Pesto recipe – But sometimes, life just gets in the way!
Saturday was spent at my fiancé’s mum’s house, with my fiance’s family. No laptops, barely any phone usage, simply spent relaxing in the garden and spending time together.
With a particularly fun game of hide and seek, in which I won one of the games (they had to give up!) by hiding in an abandoned tree-house 😛
Sometimes, being so short and little has it’s perks!
(Want to skip straight to the recipe? Click here!)
Whilst it was lovely and relaxing, is was rather strange to spend the whole day doing no work! It’s not something that I do very often! Perhaps I should make it more of a habit..?
Speaking of which! I’ve been spending some time this week organising the final touches to my partners surprise weekend away! I can’t believe that in less than two days, we’ll be off enjoying… Whatever it is that I have planned 😉
I can’t talk about it too much, as he’s already convinced himself that he’s guessed what it is! But he won’t tell me yet what his guess is 😛 I’m very interested to see if he has actually been able to figure it out!
Either way, it’s going to be a lovely weekend! With lots of relaxing and fun (I hope!)
Carrying on with his birthday-theme, here is the long-delayed recipe for pesto pasta, with roasted tomatoes and asparagus <3
This meal is so nice! The flavours really “pop”, if you know what I mean. It’s ideal for spring, when it’s still a bit chilly, as the warm pasta keeps you nice and toasty on the inside – But even on hot days, this would be lovely served cold!
And I’ve been making these roasted tomatoes a lot lately! So good in everything!!
I’m going to try to get a recipe posted tomorrow before I go away, but if not.. well, I’ll certainly be posting all about my lovely weekend away on monday!
Almond & Basil Pesto Pasta
By May 29, 2013Published:
- Yield: 4 Servings
I know, I know. I said that I would be posting this recipe the very day after I posted my Pesto recipe - But sometimes, life just gets …
- 1 cup Almond & Basil Pesto
- 1 bunch Asparagus
- 1 punnet Cherry tomatoes Any small tomatoe would work
- 1/2 can Sweetcorn drained
- 1 cup Frozen Peas
- 1 drizzle Olive Oil
- pinch Salt and Pepper To taste
- 400 grams Spaghetti Or pasta of choice
- Fresh Basil To garnish
- To roast your tomatoes, pop your tomatoes in a baking parchment/tin foil lined baking tray, drizzle with a few small drops of olive oil, and sprinkle lightly with salt and pepper. Roast your tomatoes in a hot oven, for around 40 minutes, or until the tomatoes start to soften, brown and blister.
- After the tomatoes have been roasting for about 5 minutes, add in the asparagus. (these can be roasted on the same tray, if you like) To prepare the asparagus, hold each stem between the thumb and forefinger of each hand, and bend the stem - it should snap a few inches above the base. That bottom base is the woody part, and not very nice to eat! Discard this bit, and chop the remaining asparagus into 2 to 3 inch long pieces. Add to the tomato pan, drizzle with a little olive oil, if desired, and roast with the tomatoes until softened and grilled. (no photos of the asparagus here, as I was too busy that night to photograph it! Oops!)
- Whilst the tomatoes are cooking, cook your chosen pasta according to the packet instructions. During the last 5 minutes of cooking, add in the frozen peas. Once cooked, drain, reserving about a cup of the pasta water. (Whether you choose to salt the cooking water or not is up to you. I like to lightly salt mine, but the choice is yours!)
- Once the pasta and peas are cooked, pop it back in the cooking pan, and add the sweetcorn, the cup of pesto, and enough of the reserved pasta-water to give it a sauce-like consistency.
- Gently stir-through the roasted tomatoes and asparagus, and season to taste with salt and pepper. Now is the ideal time to ensure it is to your tastes! Add some lemon, a smidge more pesto, some fresh herbs, chilli, parmesan - Whatever is to your tastes! Garnish with fresh herbs, and serve,
- This is lovely served with a nice side salad, and perhaps some pesto-garlic bread! Feel free to substitute the veggies in this dish with whatever you have to hand! Broccoli, squashes, courgette - Everything would work well here! Raw idea - Replace the pasta with courgette "noodles" (thinly sliced courgette - or use a spirilizer) , and dehydrate the tomatoes and asparagus instead of roasting them. The pesto is So nice used this way!!. Enjoy!