Tomatoes and lust swollen with sun. Let’s dance. Let’s love. Let the summer song hum…

Sage Walnut Pesto Pasta with Oven-Roasted Tomatoes

Ingredients:

Baked tomatoes:

2 cups grape or date tomatoes
2 Tbsp olive oil
2 to 3 sprigs thyme
Sea salt and freshly ground pepper

Pesto:

1 cup parsley
1/2 cup sage
3 cloves garlic, peeled
50 g Parmesan cheese, broken into a few pieces or grated
3/4 cup walnuts, toasted
1/4 to 1/2 cup extra virgin olive oil
Sea salt and freshly ground pepper

To serve with:

1 pack (450 g – 500 g) fettuccini (tagliatelle or pappardelle will also do fine)
1/2 cup fresh ricotta (or mascarpone)

Preparation:

1. Preheat oven to 200°C. In a small baking dish toss the tomatoes with the olive oil and thyme sprigs and season with salt and pepper. Roast 25 to 30 minutes, tossing once or twice, until the tomato skins are blistered and wrinkled.

2. Meanwhile, prepare the pesto. In a blender or a food processor, combine the parsley, sage, garlic and Parmesan. Pulse until everything is finely chopped. Add the toasted walnuts and pulse until combined. Then slowly pour in the oil in a thin stream until desired consistency. Season generously to taste with salt and pepper.

3. Prepare fettuccini according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return pasta to the pot and mix in the ricotta cheese along with 1/2 cup of the pesto and stir to combine. Add a little pasta water to loosen the sauce until desired consistency. Taste and add some more pesto to taste.

4. Serve pasta with the roasted tomatoes spooned over the top. Sprinkle with some extra Parmesan cheese and couple of basil leaves.

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