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  • Recipe

Penne with Pea Pesto and Roasted Tomatoes

Penne with Pea Pesto and Roasted Tomatoes

Ingredients

  • 7 oz.
    Green Peas, blanched
  • 1 c
    Vegetable Broth
  • ¼ c
    Olive Oil, plus 2 tablespoons
  • 1 T
    Parsley, chopped, plus 2 teaspoons
  • 1 T
    Basil chopped, plus 2 teaspoons basil
  • 1 T
    Lemon Juice
  • 2 cloves
    Garlic
  • 2 tsp.
    Nutritional Yeast, plus ½ teaspoon
  • 9 oz.
    Grape Tomatoes
  • 2 tsp.
    Oregano Chopped
  • ½ tsp.
    Granulated Garlic
  • 1 lb.
    Penne Pasta
  • Parmesan Cheese, grated
  • Black Pepper, as needed, plus ½ teaspoon
  • Red Pepper Flakes, a pinch

Preparation

Combine peas, broth, ½ cup of olive oil, 1 tablespoon each of parsley and basil, lemon juice, garlic, 2 teaspoons of nutritional yeast, black pepper (as needed) and red pepper flakes in a blender, and puree to make pesto. Set aside.

Toss tomatoes with remaining oil and spices, slack onto heated sheet pan, and roast in a 425ºF oven until blistered; set aside. Cook pasta in salted, boiling water until al dente, for about 7 minutes, and then drain.

At service, combine pesto with pasta over low heat to warm, portion into bowls and top with tomatoes. Sprinkle with Parmesan cheese.

Executive Chef Phil DeMaiolo - NYC Health and Hospitals, New York