Easy Walnut Pesto Pasta with Blistered Tomatoes

Easy Walnut Pesto Pasta with Blistered Tomatoes comes together in twenty minutes and is packed with flavour and wonderful nutrients for your family!

Easy Walnut Pesto Pasta with Blistered Tomatoes

The egg is optional but it just seemed to be calling out for one! This is one big, protein-packed bowl of scrumptiousness. I’ve used both kale and basil for greenery. Shaved Parmesan or pecorino works well on top.

Easy Walnut Pesto Pasta with Blistered Tomatoes

The spiral pasta is perfect for this because it grabs that pesto.  You can roast the tomatoes in the oven while the pasta is cooking or saute them as I did.  So many fun ways to do this dish and you can make it your own by adding mushrooms, peppers, eggplant, zucchini – whatever you happen to be craving that night.

Easy Walnut Pesto Pasta with Blistered Tomatoes

Easy Walnut Pesto Pasta with Blistered Tomatoes comes together in twenty minutes and is packed with flavour and wonderful nutrients for your family!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Keyword: walnut pesto pasta with tomatoes
Servings: 4 persons
Calories: 369kcal

Ingredients

  • 1/2 pound of spiral pasta
  • 3 tbsp walnut pesto or regular jarred pesto
  • 1 pint cherry tomatoes, some halved, leave smaller ones whole
  • pinch of red pepper
  • 2 cloves of garlic, minced (or just 1 clove if you’re planning on some kissing!)
  • 1 package of baby kale
  • a handful of fresh basil, chopped
  • 1/4 Parmesan or Pecorino cheese

Instructions

  • Cook pasta according to directions, reserve 1/2 cup pasta water and drain. Place noodles in bowl.
  • Make pesto according to directions.
  • In a large skillet heat one tablespoon of olive oil.over medium-high heat, add the tomatoes, red pepper flakes and garlic and cook until tomatoes are blistered; 5-7 minutes. (Alternatively, you can roast the tomatoes for 5-10 minutes under 350 F)
  • Add pesto to pasta and mix until well coated. Add pasta to tomatoes with kale, half the basil and pasta water and stir until warmed through and water is evaporated.
  • While pasta is warming, cook your 4 eggs sunny side up.
  • Serve immediately, topping each dish with one egg, chopped basil and parmesan cheese.

Nutrition

Calories: 369kcal | Carbohydrates: 74g | Protein: 6g | Fat: 5g | Sodium: 118mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 0.9mg
Tried this recipe?Let us know how it was!

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Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Tomato Recipes from Barrie Hill Farms

Cheesy Oven Roasted Tomatoes

Roasted Tomato Salsa

Easy Tomato Vinaigrette

A calendar showing when crops are available at Barrie Hills Farm.

Roasted Butternut Squash with Pasta

Roasted butternut squash with pasta is the essence of fall. Use broccoli, shallots and sage and top it with toasted almonds and capers buckle up for a total combustion of flavors!

Roasted Butternut Squash with Pasta

The title of this dish doesn’t do it justice because it has so much more but there are only so many words you can put into a title, right?  The beauty of this recipe is that it can be vegan, vegetarian or for meat eaters.  These days it’s important to have lots of options because people are much more aware of what’s going into their mouth.

  Keeping that in mind, when you’re aiming for healthy eating, it’s super important to include lots of fresh herbs and spices.    I find it so frustrating that people still assume that healthy food is expensive, tasteless and a whole lot of work.   In fact, if you put some thought into it, it’s just the opposite.

Roasted Butternut Squash with Pasta - Barrie Hill Farms

I made this dish for Chickapea Pasta and I’m thrilled that Barrie Hill Farms carries this delicious product because I’m totally hooked.  This tastes like regular pasta with the same texture as well – and if you’re a regular reader you know I’m all about textures!  I’ve tried it in salads, with sauces, pesto and various roasted veggies and it’s scrumptious every time.

Pan Fried Sage will give your Fall dishes that extra oomph!

I was wondering what my next craving would be and it appears to be sage.  Odd, yes, and I’m curious as to where it will lead me.  It all started with this chicken dish I made last week and I have a feeling it’s headed in some interesting directions.

For this creation, I roasted the butternut squash, garlic, and broccoli with slices of shallots and sage leaves on top and the resulting flavors had me dancing in my kitchen.   I’m not one to use much salt in my recipes but I toasted some capers and almonds for a garnish and then even topped it with some pancetta – crazy AND delicious!

Pancetta on Roasted Butternut Squash with Pasta

I would have had more pancetta for the photos but I was munching on it while I was shooting and before I knew it, there were only a few pieces left, ha!

I hope you’ll try this dish and share it with me on Instagram.  Hashtag me at #simplyfreshdinners  for bragging rights.  Cheers!

Roasted Butternut Squash with Pasta

Roasted butternut squash with pasta is the essence of fall. Use broccoli, shallots and sage and top it with toasted almonds and capers buckle up for a total combustion of flavors!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Canadian
Keyword: roasted butternut squash with pasta
Servings: 4
Calories: 488kcal

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1/4 cup slivered almonds
  • 2 tbsp capers, dried
  • 8 ounces Chickapea Pasta penne (the spirals and shells will work also)
  • 4 ounces goat cheese (or vegan goat cheese)
  • 3 cups butternut squash, cut into bite sized pieces
  • 3 cups broccoli florets
  • 6 cloves garlic, peeled and sliced thinly
  • 1 shallot, sliced thinly
  • 4-6 large sage leaves, torn
  • 2 leaves collard greens, middle stem removed, slice thinly
  • Optional: 2 -3 slices of pancetta

Instructions

  • Preheat oven to 400F
  • Heat olive oil in medium sized saucepan on medium-high heat. Add capers and almonds; saute until almonds are golden and capers are bursting. Remove the capers and almonds to a small dish and reserve the oil.
  • Place broccoli, squash and garlic on baking sheet. Place slices of shallots and torn sage leaves over top. Drizzle with reserved oil from caper/almond mixture. Place in oven and roast for 20 minutes. Remove pan and add collard greens, return to oven and bake an additional 6-7 minutes. Remove pan and slice collard greens into thin strips.
  • Cook pasta according to package directions; reserving ¼ cup of pasta water. Drain and return to pot, adding goat cheese while still hot. Add pasta water a little bit at a time until you reach a creamy consistency. You can also add a small pat of butter or ghee if desired.
  • Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.
  • Option: Cook pancetta in a separate pan for an additional topping.

Nutrition

Calories: 488kcal | Carbohydrates: 63g | Protein: 18g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 257mg | Potassium: 804mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12130IU | Vitamin C: 86.6mg | Calcium: 182mg | Iron: 4.4mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

 

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Squash Recipes from Barrie Hill Farms

Vegetarian Butternut Squash Soup

Quinoa Stuffed Acorn Squash with Maple Glaze

 

When is Squash Available at Barrie Hills Farm?A calendar showing when crops are available at Barrie Hills Farm.

 

Roasted butternut squash with broccoli, shallots and sage is the essence of fall. When you top it with toasted almonds and capers you've gone into the stratosphere of flavour combustion! From Simply Fresh Dinners.