As you know, I love anything green, delicious, and fresh. And because a large part of me also loves good ole comfort food, I am even happier when I can combine something like pasta with something healthy. Like this flavor bomb of a pesto.
I mean who could say no to a bowl of arugula and basil pesto finished off with fresh zingy lemon, and then tossed with oh-so-treasured pine nuts, sweet cherry tomatoes, fresh chillies, and whole grain pasta, only to be further yummified by baking it in the oven with a tasty parmesan topping? Yes, healthy foods can be made into very tasty meals indeed.
So if you are bored of regular old basil pesto (okay, I know, I never get tired of fresh homemade basil pesto either, but a little change once in a while keeps things interesting!) then this just may be the thing for you. Don’t be put off by the excess of garlic; it’s absolutely necessary and oh-so-delicious. That and the subtle spicy tones of fresh chili give this pesto an added boost.
I’ve made variations of this dish a few too many times and still can’t get enough of it. The simplest way is to merely toss the pesto together with a bowl of spaghetti, and served topped with chopped (and seeded!) fresh chili, toasted pine nuts, halved cherry tomatoes and fresh grated parmesan — plus a generous token of freshly ground pepper. It’s really the simplest thing to throw together, and just takes ten minutes to make. Baked or simply tossed together — you’ll eat it and hopefully love it as much as I do!
Best Noodles for Easy Baked Pesto Pasta
You can use any pasta of your choice. I like spelt pasta for its sweet nutty flavor, plus it’s remarkably rich in protein and fibre, making it easily digestible than its plainer noodle cousins. Find a brand you love, as not all are equal in their flavor or consistency. I stick with those produced in Italy.
Kamut pasta is also a favorite of mine too and it has lots of protein too!
Baked Pesto Pasta
Ingredients
For the pasta:
- 500 g wholegrain spelt or whole wheat maccheroni (alternatively penne or rigatoni), reserving 1/2 cup cooking liquid (125 ml)
- 2-3 cups cherry tomatoes, halved or quartered (about 300 g or more)
- 2 fresh red chilis, seeded and sliced thinly
- 1/3 cup pine nuts, toasted (50 g)
- 1/2 cup finely grated parmesan (40 g)
For the pesto:
- 6 garlic cloves, coarsely chopped
- 3 cups arugula leaves (about 100 g)
- 1 cup loosely packed, coarsely chopped fresh basil leaves (about 2 handfuls)
- 1/4 cup finely grated parmesan (20 g)
- 2/3 cup extra-virgin olive oil (160 ml)
- 2 tablespoons freshly squeezed lemon juice
- sea salt, to taste
Method
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Preheat the oven to 400°F / 200°C.
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Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain the pasta, reserving 1/2 cup (125 ml) of the cooking liquid. Return the pasta back to pot.
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Meanwhile, blend or process the garlic, arugula, basil, parmesan, oil and lemon juice until smooth.
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Toss the pesto with the cooked noodles and add a some of the cooking liquid to make it a little more saucy (add a tablespoon at a time until it reaches the desired consistency). Add the chopped tomatoes, chili, and pine nuts, toss again to combine. Transfer to a 30cm x 20cm baking dish and sprinkle with parmesan cheese. Position the rack in the middle of the oven and bake for 10-15 minutes or until the cheese is melted.
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Serve immediately and enjoy!
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