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Pasta with Pistachio Pesto*

4 cherry tomatoes on the vine
3/4 cup cup olive oil, divided
1 cup shelled pistachios
3 cups arugula
2/3 cup grated Reggiano Parmigiano + extra for finishing
4 garlic cloves, minced
freshly ground black pepper
4 servings angel hair pasta

Preheat oven to 350° F

Place tomatoes on a sheet pan, drizzle 1/4 cup oil over tomatoes, sprinkle with salt. Roast in the oven for 15 minutes.

In a food processor, add nuts, arugula, Reggiano Parmigiano, garlic, 1/2 cup olive oil, salt and pepper. Purée. Reserve in a large bowl.

Cook pasta according to directions.

Add one cup of pasta water to pesto and mix thoroughly. Drain pasta and immediately toss with pesto. Serve pasta in individual bowls and top with one bunch of roasted tomatoes on the vine. Finish with a shaving or sprinkle of Reggiano Parmigiano.