Pesto Fettuccine with Broiled Tomatoes-WHB

November 1, 2006 at 11:05 pm 7 comments

Time flies when your having fun.

It also flies when you have a hectic week.

My last week ran so fast, I couldn’t catch up until the middle of this week.

Weekend Herb Blogging waits on no one!

It is sort of like catching the bus, if you miss one ride you just wait on the next.
Kalyn is hosting this week so check out Kalyn’s Kitchen for the ride.
Get your ticket for some great recipes and information.

My own contribution this week reflects my hectic cook schedule and style in general. Simple and local.

Slap my hand if you catch me buying and shipping that black truffle!

Of course, I won’t turn it down if you wish to donate.

Hot cooked fettuccine
tossed with pesto along with broiled tomatoes

Pesto
2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
3/4 cup olive or vegetable oil
1/4 cup toasted walnuts
3 cloves garlic
squirt of lemon juice
salt and pepper to taste

Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes,
stopping occasionally to scrape sides, until smooth. Toss with hot cooked pasta.

Yield:
“1 1/3 Cups”

broiled tomatoes

spread 1 T olive oil in a cast iron skillet
slice tomatoes thick and place in skillet, sprinkle with kosher salt and drizzle with olive oil
place under the oven broiler about 15-20 minutes until they begin to brown
remove and top with mozzarella and fresh thyme sprig
place back under the broiler until cheese melts and begins to turn golden
serve on the side with the fettuccine

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7 Comments Add your own

  • 1. Kalyn  |  November 2, 2006 at 8:59 am

    Looks delicious to me. I just love pesto. It seems I never make enough of it when the basil is here, and iI miss it when it’s gone.

    Congratulations on the twins. BTW, I never imagined you were old enough to be a Grandma!

    Reply
  • 2. Jeff  |  November 2, 2006 at 11:28 am

    Broiled tomatoes with pasta sounds incredible!

    Reply
  • 3. gattina  |  November 2, 2006 at 2:57 pm

    Although it’s simple, it’s also one of the most enjoyable meal I’d love to have daily! Fecttuccine seems going really well with oil-base and lemon-ey sauce. Yours looks perfect!

    Reply
  • 4. cooknkate  |  November 3, 2006 at 10:23 am

    We just had pesto on pasta last night. This year’s crop was superbly abundant, and I need to get the creative juices flowing to use it up. Broiled tomatoes are so yummy, I should keep that in mind for another time.

    Reply
  • 5. sher  |  November 3, 2006 at 4:41 pm

    This is a wonderful meal. I enjoy making pasta like that and the broiled tomatoes make it even more special. Yum!

    Reply
  • 6. katie  |  November 6, 2006 at 4:52 am

    Simple is often best! Makes me miss summer…sigh, my basil and tomatoes are gone for the winter

    Reply
  • 7. Campanelle Salad - PPN «  |  June 11, 2008 at 11:49 pm

    [...] This recipe was simple and a great outlet to use up some of my homemade pesto. Link to Pesto Recipe. [...]

    Reply

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