We just got back from the vacation of my dreams! I’ve always wanted to visit Italy, and I had the opportunity to go this year. Carl and I had the absolute BEST time! I picked Naples to visit because the food scene there is out of this world! It’s the birthplace of pizza along with the most incredible pasta dishes! This recipe turned into a happy accident! It was the day we were leaving for Italy and I was cleaning out the refrigerator. I had an entire container of Arugula that I didn’t want to go bad, so I made an Arugula pesto and threw it in the freezer for a rainy day later on. The first meal I ordered when we got to Italy just happened to be Pasta with Arugula pesto and roasted cherry tomatoes. I was so inspired to get home and recreate the dish using the pesto I made! It turned out scrumptious and will definitely be something I make again and again. It’s super easy, but also an elegant option to entertain with. Pair it with a D to the LISH white wine from the Southern region of Italy for the perfect accompaniment. I chose a Fiano and it was fabulous!
Fettuccini with Arugula Pesto and Roasted Cherry Tomatoes
2
servings20
minutes25
minutesIngredients
*For the Walnut Arugula Pesto*
3 cups 3 Arugula
1/2 cup 1/2 Olive Oil
1/2 cup 1/2 Walnuts
1/2 cup 1/2 Grated Parmesan Cheese
3 3 Cloves Garlic, Grated
1 1 Small Lemon, Juiced
1/4 tsp 1/4 Fine Sea Salt
*For the Roasted Cherry Tomatoes*
12 oz 12 Cherry Tomatoes On The Vine
4 4 Cloves, Minced Garlic
2 Tbsp 2 Olive Oil
1/2 tsp 1/2 Italian Seasoning
S&P to Taste
*For the Pasta*
8 oz 8 Fettuccini, Cooked to Al Dente
1 cup 1 Pasta Water
1/2 cup 1/2 Walnut Arugula Pesto
1/2 cup 1/2 Grated Parmesan Cheese
Directions
- To begin, add all ingredients for pesto in a high powered blender and blend until smooth. You may need to add a little more olive oil as you blend. Taste for seasoning and texture as you go and add more as needed
- Preheat oven to 400. In a baking dish, add cherry tomatoes, olive oil, garlic and seasonings. Roast for 25 minutes, until tomatoes have burst and are soft
- In a large skillet on the stove top, add water and bring to boil. Salt your water and add your fettuccini. Cook to package directions but shave about a minute for al dente. Save 1 cup of your pasta water and drain the rest
- Using your same skillet, lower the stove top to medium/low heat. Add your fettuccini noodles, pesto, parmesan cheese and slowly add your pasta water, allowing it to incorporate into the noodles and melt the pesto and parm cheese to give it a creamy texture.
- To plate, in a pasta bowl, add your burst cherry tomatoes and top with your fettuccini. Kiss it with some freshly grated parmesan cheese and DIVE IN!
