Parsley, Caper and Lemon Pesto Pasta with Macerated Tomatoes
A great way to serve pasta is this Parsley, Caper and Lemon Pesto Pasta with macerated tomatoes. It isn’t a creamy, saucy, cheesy affair. It is simplicity at its best. Fresh, vibrant, zesty and nutty.
I prefer simplicity with pasta dishes and I like to use fresh pasta where I can. There is a great deli in Leicester that sells some. which is great because frankly I don’t have the time to make my own. Although I almost brought a pasta making thingy the other day.
That’t the problem with Home Sense/TK Maxx. You go in looking for one thing and come back laden with all sorts of treasures. To be honest, I have never brought anything that I haven’t used so it’s all good. Also I don’t go often. When I go up north though, I ALWAYS drag my sisters to Home Sense.
I am back on my course next week. I feel like since the course, my thinking around food has really changed. Also the realisation that I have health issues has been a wake up call. So, it is all about reclaiming my health at the moment. I have slipped now and again but generally we have eaten much better. Also we haven’t been eating out (Aside from picking up a coffee/tea whilst on my travels). Eating out has never been a massive thing for us anyway. As I say, we are more coffee shop people then fine dining/restaurant types. Although I can make an exception for a place like Cona. We have been in communication with them since June with regards to doing a review but haven’t got rounds to going.
Talking about reclaiming my health, I have recently heard about so many seemingly fit and healthy people struggling with their health. It just reinforces that message for me that health is wealth and we don’t just randomly get ill. Holistic healing means thinking about all the factors that contribute to good health and making sure that we are looking after ourselves in all those areas. I have so much work to do in that area but I know that this time next year, I will feel a lot better then I do right now.
- 400g Pasta
- Olive oil for drizzling
- 50g Parmesan grated
- 1 large bunch parsley leaves
- 45g pine nuts, toasted
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 3 tablespoons capers
- 2 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 80ml extra-virgin olive oil
- 15 cherry tomatoes
- 1 small shallot, finely sliced
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Sea Salt
- Black pepper
- Cook pasta in a large pot of boiling salted water according to packet instructions, stirring occasionally, until al dente. Drain and reserve some of the water (about 200 ml or 1 cup), drizzle pasta with olive oil and set aside.
- In a dry pan, slightly toast pine nuts. (1-2 minutes).
- Place parsley, pine nuts, lemon zest, lemon juice, capers, garlic, salt and pepper in a food processor. Pulse and add oil bit by bit until all used up.
- Cut tomatoes in half.
- Combine tomatoes, shallot, vinegar, olive oil, sea salt and black pepper to taste in a small bowl.
- Toss to coat tomatoes with dressing.
- Allow to macerate at room temperature for 15 minutes.
- Remove the tomatoes from the liquid.
- Transfer pasta to a bowl with the pesto and add 2 tbsp of the pasta cooking liquid. Mix and add more liquid as required.
- Top with the macerated tomatoes and parmesan cheese.
Alternatively, toss tomatoes with all the ingredients and bake in the oven at GM6 for 7 minutes or until blistered.