Pasta with Heirloom Tomatoes, Goat Cheese and Pesto
This dish is loaded with rich garlic, tomato and pesto flavours and the melted goat cheese makes a perfect pasta meal anyday of the week.
Servings: 4
Calories: 293kcal
Equipment
- 9 inch or 22.5 cm casserole
- food processor or blender
Ingredients
- 8 oz pasta
- 10 oz Heirloom cherry tomatoes (approx. 2 1/2 cups)
- 3 cloves garlic, sliced
- 5-6 olives
- 1/4 tsp dried oregano
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 2 oz goat cheese
Pesto:
- 1 cup spinach
- 1 cup basil leaves
- 1/4 cup parsley
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- Bring a large pot of water to a boil, add salt and pasta, then reduce heat to a slow boil. Follow instructions on package and cook until al denta. Drain and set aside.
- While the pasta is cooking, in a medium casserole, add heirloom cherry tomatoes, garlic, olives, oregano and olive oil. Combine ingredients until well coated with the olive oil. Add dollops of goat cheese in amongst the cherry tomatoes. Place in oven to bake for 25-30 minutes, uncovered.
- When making the pesto, add spinach, basil leaves, parsley, lemon juice, salt, and garlic to a food processor. Pulse until completely combined and drizzle olive oil while pulsing until texture is thick and creamy.
- Remove casserole from the oven, and drizzle the pesto over the baked tomatoes. Toss with pasta, garnish with basil and serve immediately. The recipe could also be used as a dip or spoon onto crostini's.
Nutrition
Calories: 293kcal | Carbohydrates: 8g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 7mg | Sodium: 561mg | Potassium: 427mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2096IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 2mg