Okay, so I know there is really nothing that new about the pesto and roasted tomato combo, but it's such a classic that I can't help but to continue making it. This version uses brown rice fusilli and a kale, parsley, almond pesto that is extra lemony. I like to use this pasta as a base and add other protein, like white beans, chickpeas, or even chicken or a white fish.
- 3/4 cooked brown rice fusilli (or pasta of choice)
- 5-6 cherry tomatoes
- 2 cloves of garlic
- 2 stalks of kale
- A handful of parsley
- 1-2 tablespoons almonds
- Juice of 2 small lemons
- 3 tablespoons olive oil
- 2 leaves of fresh basil, chopped
1. Preheat oven to 425 degrees Fahrenheit. Slice tomatoes in half and place on a baking sheet with tinfoil. Drizzle 1 tablespoon olive oil over tomatoes and toss so all tomatoes are covered. Place in the oven and bake for about 20 minutes.
2. To make pesto, blend garlic, kale, parsley, almonds, lemon juice, and 2 tablespoons of olive oil until smooth. Toss with pasta and top with tomatoes and basil.