Spinach Pesto Troccoli with Roasted Cherry Tomatoes

Troccoli with Spinach Pesto and Cherry Tomatoes

Category: First Courses
Serves: 4

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Ingredients:

Instructions:

1. Prepare the Roasted Cherry Tomatoes:

   • Start by washing and drying the cherry tomatoes. Cut them in half and arrange them cut-side down on a baking tray lined with parchment paper.
   • Drizzle the tomatoes with olive oil, sprinkle with salt, pepper, and sugar.
   • Roast in a preheated static oven at 160°C (320°F) for about 1 hour. After 30–40 minutes, check the tomatoes and stir gently for even roasting. Set aside to cool slightly once done.

2. Cook the Troccoli:

   • While the tomatoes are roasting, fill a large pot with salted water and bring it to a boil for cooking the troccoli pasta.
   • Once the water is boiling, add the troccoli and cook according to package instructions until al dente, usually about 10–12 minutes. Reserve some pasta cooking water before draining.

3. Make the Spinach Pesto:

   • In a tall bowl, combine the fresh spinach, shelled hazelnuts, and a whole garlic clove.
   • Pour in the extra virgin olive oil and blend everything together using an immersion blender or food processor until smooth and creamy.
   • Taste and adjust seasoning with salt as needed. Set the pesto aside.

4. Assemble the Dish:

   • Once the pasta is cooked, drain it, reserving a little of the cooking water. Add the pesto to a large skillet over medium heat.
   • Toss the troccoli in the pesto, adding a small amount of the reserved pasta water to create a smooth sauce that coats the pasta.
   • Stir in the roasted cherry tomatoes, saving a few for garnishing the plate. Mix everything thoroughly.

5. Serve:

   • Plate the troccoli with pesto and roasted cherry tomatoes, garnishing with a few extra tomatoes and a sprig of fresh thyme.
   • Finish with a dusting of grated Grana Padano for an extra layer of flavor. Serve hot and enjoy this delicious, fragrant dish!

Additional Tips:

• For an extra touch of richness, feel free to add a splash of more olive oil or a few extra hazelnuts into the pesto for an even creamier texture.
• The roasted tomatoes add a lovely sweetness to the dish, making it a perfect combination with the earthy spinach pesto.
• If troccoli is unavailable, you can substitute with any other type of pasta, such as spaghetti or linguine.

Nutritional Information (per serving):

This Troccoli with Spinach Pesto and Cherry Tomatoes is a fresh and flavorful first course perfect for any occasion, whether it’s a light lunch or a cozy dinner. The combination of roasted tomatoes and creamy pesto makes this dish truly unique. Enjoy this easy-to-make recipe, and elevate your pasta experience!