Wednesday, August 14, 2013

Recipe 9 (Goal # 33) - Arugula Pesto Fettuccine with Oven Roasted Tomatoes and Truffle Oil

This dish is pure comfort without the guilt. It is also classy enough that would impress people at a dinner party or family reunion. The strong flavors are balanced and the fresh arugula and tomato make it ideal for a warm summer night. I came up with the idea of this recipe after going for lunch at a Italian restaurant and having a pizza drizzled with truffle oil, it reminded me of how much I love it and how little I incorporate it in my dishes.

You need:
Fettuccine (tri-color preferably but really if you want to make this amazing make your own)
4 large tomatoes cut in slices
At least half a cup of olive oil
Balsamic vinegar - enough for a good drizzle
3 cups of fresh arugula
1 cup of chopped walnuts
dry oregano (preferably an Italian mix seasoning)
2 small garlic cloves
half a cup of Parmesan cheese
sea salt

First you are going to Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the salt and oregano or seasoning. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Leave the tomatoes aside because you wont use them until the end.

While the tomatoes are in the oven. In the bowl of a food processor fitted with the metal blade (I use my Magic Bullet), pulse garlic until very finely chopped. Add walnut pieces, arugula and Parmesan cheese; process until a thick paste forms and then add 
enough olive oil so its more like a spread than a paste.

Bring a large pot of water to a boil. Add fettuccine and cook until al dente according to package instructions (remember if this is home-made pasta is going to take considerably less time ,  just watch the pot as it will probably vary). Drain in a colander, mix with the pesto in a bowl and add fresh arugula. Drizzle with the truffle oil, and garnish with the tomatoes. 

I am so hungry now, Enjoy!




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