Rigatoni With Roast Tomato & Macadamia Pesto
Recipe: #21223
October 09, 2015
Categories: Macadamia Nut, Tomato, Australian, Italian, Easter, Oven Bake, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Simple and yet delicious. I used parmesan cheese, but you could use whatever you prefer. Found this in a Melbourne Herald Sun newspaper and this made for a great lunch served with some crusty sough dough bread."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (302 g)
- Calories 705.9
- Total Fat - 35.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 7.9 mg
- Sodium - 172 mg
- Total Carbohydrate - 88.9 g
- Dietary Fiber - 14.2 g
- Sugars - 4.7 g
- Protein - 14.1 g
- Calcium - 164 mg
- Iron - 1.9 mg
- Vitamin C - 21.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 200C.
Step 2
Squeeze excess juice from 500g tomatoes, then place on a baking paper-lined baking tray with garlic cloves. Drizzle with 2 tablespoon's oil, scatter with thyme and season. Roast for 20 minutes or until tomatoes start to collapse. Add macadamias to the tray and roast for a further 5 minutes or until lightly roasted. Remove from the oven and cool slightly.
Step 3
Whiz macadamias in a food processor until finely chopped. Remove garlic from skins and add to the food processor with the vegetarian cheese (or parmesan), roasted tomato, pan juices and remaining 2 tablespoons oil. Season and whiz until combined, then stir through chopped basil.
Step 4
Meanwhile, cook the rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain. Return pasta to the pan with the tomato pesto and toss to combine.
Step 5
Divide pasta among bowls. Finely chop remaining 100g tomato and scatter over pasta with extra basil leaves to serve.
Step 6
Serve with fresh crust bread.
Tips
No special items needed.
0 Reviews
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