To add another layer of flavor, I pan roasted the sweet cherry tomatoes in a touch of olive oil, just until they burst, instead of leaving them raw. To round out the dish, a smattering of toasted pine nuts added just enough richness to pull together the flavors.Thursday, June 15, 2006
Needed some tinkering, but good in the end!
Cavatappi with Arugula Pesto and Cherry Tomatoes is a light pasta dish saturated in a peppery and nutty pesto. Corkscrew shaped pasta is the perfect vessel as the ridges are able to catch and hold onto the sauce. Upon first bite, I found the bitterness of the arugula to almost be overpowering, so next time I would use a bit more lemon juice or replace half of the arugula with spinach. The original recipe called for water in the pesto, but I used chicken broth instead to punch up the taste.
To add another layer of flavor, I pan roasted the sweet cherry tomatoes in a touch of olive oil, just until they burst, instead of leaving them raw. To round out the dish, a smattering of toasted pine nuts added just enough richness to pull together the flavors.
To add another layer of flavor, I pan roasted the sweet cherry tomatoes in a touch of olive oil, just until they burst, instead of leaving them raw. To round out the dish, a smattering of toasted pine nuts added just enough richness to pull together the flavors.
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This looks wonderful. I actually make something similar to this. My family loves it.
ReplyDeleteI love pesto.And pasta.And...pretty much anything that doesn't eat me first.Looks great!
ReplyDeletecorkscrew pasta rocks with pesto!
ReplyDeleteLinda - How does your version differ?
ReplyDeleteEmily - Ha! W
wheresmymind - I agree!
oh mmmm yum yum
ReplyDelete