Bucatini With Pesto & Roasted Tomatoes

One of my favorite coworkers brought me a ton of cherry tomatoes and basil from her garden (thanks Toni!!) so I decided to make one of my favorite go-to pasta dishes – homemade basil tossed with pasta and roasted tomatoes. It is delicious and fail proof!

Ingredients: (serves 1-2)
Bucatini pasta, or pasta of your choice
1/2 cup fresh basil, packed
1 garlic clove
1/4 cup shredded Parmesan cheese
1/2 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
10-15 plum (or cherry) tomatoes

Boil water and cook the pasta per the box instructions. Reserve a little of the pasta water to use.

In a food processor, mix together the basil, garlic, Parmesan cheese, lemon juice, olive oil, salt and pepper. You can also add a small handful of nuts to your pesto if you like. I left them out this time. Next, in a pan saute the tomatoes in olive oil until they begin to burst and cook down a little.

After draining the pasta, add the pasta back to the pot and toss with the pesto, adding pasta water as needed to smooth it out. Plate and top with roasted tomatoes and additional Parmesan cheese.

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Homemade Pesto & Potato Pizza

I’ve been eating a lot of pesto lately, it’s just so easy to make and tastes great on so many things. I remembered I had some pizza dough leftover in my freezer, so when I got a ton of basil, arugula, and potatoes in my CSA this week, I knew what I was going to make… pizza. My favorite easy go-to when I want something delicious that doesn’t take too long to make. I didn’t have any nuts on hand so I made a pesto without nuts and actually liked it a lot, didn’t even notice they were missing!

**not the best “final” photos… but I swear it tastes GREAT!

Ingredients:
1 cup fresh arugula
1/2 cup fresh basil
1 garlic clove
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, and more as needed
Salt and pepper, to taste
1-2 golden potatoes, sliced (you want them to be thin enough to cook, but not so thin they burn)
1 pizza dough (I buy mine at Whole Foods or Trader Joes, or I just pick some up from my local pizza place)
1 cup shredded gouda cheese

Preheat oven to 400 degrees. In a food processor, add the arugula, basil, garlic, Parmesan cheese, olive oil, and salt and pepper. Mix until you have the texture of pesto. Set aside. Next, cook the sliced potatoes in a pan with some olive oil until fork tender but still slightly firm.

Roll out the dough on a floured surface and place on a baking sheet lined with parchment paper. Spread on the pesto, followed by the potatoes, then top with the gouda cheese. Cook in the oven for about 20-25 minutes, or until the edges are golden brown and the toppings are bubbling. Crack some fresh pepper on top and perhaps come red pepper flakes, and dig in!

Homemade Sweet Potato Ravioli With Watercress Pesto

Making your own pasta isn’t as hard as it sounds! I’d like to experiment more with different flours and techniques when I have some extra time, but these quick raviolis were a nice start. The sweet potato with the peppery watercress were nice together. I’m looking forward to my leftovers tonight!

Pasta Dough:
1 1/5 cups all purpose flour
2 eggs
1/4 teaspoon salt
Ice cold water (as needed)
1 egg, beaten

Filling:
2 sweet potatoes, peeled and cubed
2 whole garlic cloves
1/2 small white onion, chopped into chunks

Pesto:
1/2 cup pecans (I used what nuts I happen to have, but pine nuts or walnuts work too!)
1 cup watercress
3/4 cup grated Parmesan
1/2 cup olive oil
1/2 the juice of one lemon
1/4 teaspoon grated lemon zest
1 garlic clove
Salt and pepper, to taste

Start by making the dough. On a clean surface, mix together the flour and salt, then make a little well in the center. Add the eggs and olive oil to the center and whisk with a fork. Start scooping bits of the surrounding flour into the whisked eggs. Once all the flour is mixed in, start shaping it with your hands, adding small amounts of cold water as needed. Continue kneading for about 5 minutes. After a while you’ll notice that it pretty firm and no longer sticky. Wrap in saran wrap and place in the fridge for 30 minutes.

**Alternatively, you can place all the dough ingredients into a food processor! If the dough seems dry at all, add a little cold water until you achieve the right texture.

Preheat oven to 350 degrees. Drizzle the sweet potato, garlic, and onion with olive oil and sprinkle with salt and pepper. Roast until fork tender. Place in a food processor with a splash of olive oil and blend until smooth. Cover and set aside.

For the pesto, place everything in a food processor and blend until smooth, adding more olive oil as needed. Salt and pepper to taste.

Once the pasta dough is ready, cut it into quarters. One chunk at a time (while the others stay covered as to not dry out) pass each portion through the pasta machine until 1/16 inch thick. Dust with flour and continue with the other pieces. Next, brush two pieces of your rolled dough with the egg wash. Scoop teaspoons of the sweet potato mixture onto one side of the dough, keeping each dollop about 1 inch apart. Top with the second piece of dough, and use your fingers to press down around each mold of filling. Using a knife or pastry cutter, cut between each piece to make the individual raviolis. Dust with a little flour and set aside.

Get a large pot of salted water boiling, and add about 10 raviolis at a time. I like to add a tiny bit of olive oil to my water to prevent the pasta from sticking together while cooking. Plate and top with pesto, a drizzle of olive oil, and some fresh Parmesan cheese!

Kale Pesto Pizza With Roasted Beets and Goat Cheese

I make pizza at home a lot, but I have never tried adding beets before! It wasn’t what I expected, and I loved it. I think it especially tasted great with the kale pesto and goat cheese. I had also never used whole wheat dough before, and was actually a pretty big fan! It added a nice flavor that complimented the rest of the ingredients. Overall a pretty delicious (and healthier than usual) pizza!

Ingredients- (Adapted from A Passionate Plate)

Kale Pesto:
1 small bunch of kale
3 garlic cloves, roasted
6 tablespoons olive oil
1/2 cup grated Parmesan
1/3 cup pine nuts
1 tablespoon lemon juice
Salt and pepper, to taste

Other:
Whole wheat pizza dough
4 small beets, roasted and sliced
2 small Yukon potatoes, sliced
Goat cheese
Small handful pine nuts, toasted
Olive oil, for drizzle

Preheat oven to 400 degrees. Slice beets in half and place in an aluminum foil “pouch” with the garlic and drizzle with some olive oil. Cook for 20 minutes in the oven or until the beets can easily be pierced with a knife. I used small candied beets so they cooked faster than say a regular size beet which could take 40 minutes or so. While those cook, thinly slice the potato and simultaneously cook those in the oven for 10 minutes, or until slightly browned. In the meantime, de-stem the kale and blanch it for 30 seconds in boiling water, then transfer to a bowl of ice water to stop the cooking. Squeeze out the excess water and place in a food processor with the olive oil, Parmesan cheese, pine nuts, lemon juice, and roasted garlic from the oven. Blend until you have a pesto consistency, then salt and pepper to taste.

Roll out the pizza dough on a floured surface. Spread some of the kale pesto, then top with the roasted potatoes, beets, and goat cheese. Bake in oven for 20 minutes or until the crust is slightly browned. Top with some fresh pepper and toasted pine nuts. I also drizzled a little olive oil to finish it off, but this is optional. Enjoy!

Sage Pesto, Ricotta, and Cherry Crostini

Today I got an amazing bag of summer cherries as well as some fresh sage. I wouldn’t have thought to pair these two, but I came across a recipe on “Not Without Salt” and decided to try it. I also got some (huge!) garlic and had a little mint leftover from last week, so there was even less to go out and buy at the store, which I love. The sage pesto is great because you can use it in a few different ways- she recommends whisking in some champagne vinegar to create a dressing, which sounds great. I think tossing it into some pasta with fresh veggies and little Parmesan cheese would be delicious, too!

Ingredients: (adapted from Not Without Salt)
1/4 cup fresh parsley
1/4 cup fresh mint
1/2 cup sage
1 garlic clove, chopped
1/2 cup walnuts
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
Fresh cherries, pitted and chopped
Ricotta cheese
Fresh baguette, sliced
salt and pepper

Wash and roughly chop up the three herbs and add to a food processor- followed by the garlic, walnuts, and Parmesan cheese. Blend until well incorporated. Add the lemon zest and juice and stream in the olive oil while the food processor is running. Salt and pepper to taste, and that’s it! Toast the baguette slices and top with a dollop of ricotta, sage pesto, and chopped cherries.