Spaghetti with Basil Pesto and Roasted Cherry Tomatoes
Ingredients
- 400 grams spaghetti
- 500 grams cherry tomatoes
- 2.5 handfuls fresh basil leaves
- 1/2 cup pine nuts or walnuts or cashews
- 1 large clove garlic, peeled
- 3 tablespoons water
- 2-3 tablespoons nutritional yeast
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup extra virgin olive oil for pesto
- olive oil for roasting
- salt and pepper for seasoning
Preparation
Make pesto
Add all the ingredients except the olive oil to a food processor
Blend until everything is finely chopped
Add the olive oil and blend again until everything is well combined and smooth
Add more salt if needed and if desired, add a bit more olive oil or water for a runnier texture
Prepare dish
Cook spaghetti according to package instructions until al dente
Preheat oven to 400°F, toss cherry tomatoes with olive oil, salt, and pepper, and roast for 15-20 minutes until blistered and caramelized
Drain the cooked pasta, toss with the prepared pesto, add the roasted cherry tomatoes, and serve immediately
Tips
You can substitute pine nuts with walnuts or cashews for the pesto
Adjust the amount of garlic to taste for a stronger flavor
For a runnier pesto texture, add extra olive oil or water as needed
