Arugula and basil pesto with zingy lemon, and then tossed with oh-so-treasured pine nuts, sweet cherry tomatoes, fresh chillies, and whole grain spelt pasta.
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
Calories896kcal
AutorElle
Ingredients
For the pasta:
500gwholegrain spelt or whole wheat maccheroni(alternatively penne or rigatoni), reserving 1/2 cup cooking liquid (125 ml)
2-3cupscherry tomatoes,halved or quartered (about 300 g or more)
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.
Meanwhile, blend or process the garlic, arugula, basil, parmesan, oil and lemon juice until smooth.
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.