Roasted Tomato Pesto Pasta
As we transition into Fall, the tomatoes are ready for us to enjoy but its necessary to add some heat to fully nurture the flavors and also our gut...this is one of my favorite end of season pasta's great for gathering the family and celebrating the transition into the next season.
Ingredients:
9 large roma tomatoes (or leftover tomatoes from your garden!)
1/2 cup almonds toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling
2 tbsp nutritional yeast (optional)
sea salt & freshly ground black pepper, to taste
1 - 2 zucchini for spiraled pasta or cooked gluten free pasta
Oven to 400F
Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour
Reduce oven heat to 325F and toast almonds for 8-10 minutes
Add 1/3 cup into food processor and process until finely chopped transfer to bowl
Make Pesto - In food processor add 2 garlic cloves and let it whirl around until finely chopped... add in the basil and process until finely chopped. Add in the oil, nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt an pepper
Prepare Pasta - either spiral zucchini and place in bowl or boil pasta of choice and drain and cool
Combine pasta, Pesto, and leftover tomato and almonds to serve
Enjoy and savor the end of summer flavor while the cool air warns you of Fall :-)
