Arugula Pesto Pasta with Roasted Garlicky Cherry Tomatoes
I’ve come to really enjoy the ritual of sitting down at this desk at nap time. It feels more purposeful than before a nap time was a thing in my life- this is the time during the week slated for nothing other than creativity. Creating a routine that involves being creative after becoming a mom definitely didn’t happen overnight, but I’m so glad I stayed the course in trying, because now I’ve got quite the happy little rhythm down. It feels extra peaceful.
This summer has been flying by. It hasn’t been packed full of big moments and vacations, but rather, the steady pace of small, quiet daily life tasks tasks, and so much quality time. We’ve had lots of cucumber picking, zinnia bouquets, cooking outside, movie nights and even our first family trip to the beach. Somehow, the slow days have caught up to me, and in 1 week, I’ll have a 1 year old. I’m not sure how that’s even possible. He’s so sweet and funny. He loves to pretend to clean, and also pretend to totally get whatever we happen to be laughing at— that’s my favorite :) This guy looooves food- and mom is proud. He also just looks at us like we are the only people in the world. Every time he says “Awwww!”, and comes in for a hug or kiss, I dieeeee! ANYWAY, birthday. We are celebrating with a small party, with the grandparents in town. I said I wasn’t doing a theme, only to find some real cute farm decorations on Etsy, so obviously, no theme plan went out the window. Now I’m in the DIY decor phase, which I wouldn’t have predicted I would love, but do. Probably because I’m keeping it SO simple. A farm animal bunting garland and a mini one for his cake topper. There might also be other mini things involved with the cake topper, cough-tiny presents-cough.
These quickening summer days call for something we can eat warm, at room temp, or out of the fridge. It should be versatile, and easily paired with whatever deliciousness might be coming off the grill, but substantial enough to stand alone. Let’s make it something that is even better out of the fridge for lunch the next day, after the flavors have had a chance to marry. Of course, it’s pasta salad.
Arugula pesto pasta with roasted garlicky cherry tomatoes is bright, summery, and perfectly paired with anything coming off the grill. It’s delicious warm, room temp or straight out of the fridge. This pesto is creamy from cashews, bright and lemony, herbaceous and spicy from the combo arugula, basil and chives. In the pasta we’ve got more arugula, green and red onion, and feta. It’s everything I want for my summer dinner side. And for lunch the next day.
Arugula Pesto Pasta with Roasted Garlicky Cherry Tomatoes
1 lb pasta, I used fusilli bucati by Molisana
For the pesto:
1 c cashews, roasted and salted
2 cloves garlic
1 1/2 t lemon zest
2 T lemon juice
2 c arugula
6-8 large basil leaves
1 bunch chives
Extra virgin olive oil
Salt and pepper to taste
For the roasted tomatoes:
2 dozen cherry tomatoes
8 large cloves garlic, smashed
1 1/2 t thyme, finely chopped
Extra virgin olive oil
Salt and pepper to taste
To serve:
2 cups arugula
1/4 red onion, finely diced
3-4 green onions, thinly sliced
1/2 cup feta, crumbled
Preheat your oven to 375F and bring a pot of salted water to a rolling boil. On a small sheet tray, combine the cherry tomatoes and smashed garlic cloves. Sprinkle with the thyme and drizzle generously with olive oil. Season with salt and pepper, tossing everything to coat. Roast for about 15-20 minutes, tossing halfway through, until cherry tomatoes are blistered and garlic is roasted.
Cook pasta until al dente, drain, but reserve 1/2 cup pasta water.
In the bowl of a food processor, combine the cashews and garlic, and process until a coarse sand is reached. Add in the arugula, basil, chives, lemon zest and juice, and a good pinch of salt and a few cracks of black pepper. Process to combine, scraping down the sides of the bowl as needed. With the machine running, drizzle in extra virgin olive oil until a smooth, but still thick consistency has been reached. Taste and adjust with salt and pepper.
Add the pesto immediately into the warm pasta, stirring to combine, adding in a little bit of pasta water at a time, as needed to incorporate. In my opinion, this keeps the flavor of the pesto nice and bright, while helping it incorporate into the pasta, versus blending in more olive oil when making the pesto, which would change the flavor profile. Add in the arugula, onions, feta and toss to combine.
Spoon your cherry tomato/garlic mixture on top, making sure to pour all of the garlicky, tomatoey oil over the top, and serve. That’s it! I love pairing this with grilled chicken or steak. It’s the perfect summer dinner.
Around here, the work week officially “ends” on Thursday, thanks to extra-long days, and for that we are always so grateful. Especially grateful right now, because your girl has a lot she wants to accomplish this weekend. Here’s what we’ve got on the docket:
A little family dinner out with a friend.
A trip to Michaels (RIP Joann’s) for some birthday craft supplies.
Finishing up party supply-buying.
Make a mini bunting + mini gifts + cake for a cake topper. It’s going to be precious.
Grocery shopping (always).
Weeding (UGH), harvesting, pickling, and jam making. Give me all the sunscreen for half those things because I don’t think my skin was built for Texas. Currently a lobster, but we press on.
A couple furniture projects- I have some corner shelves Ben made I want to re-paint and put at my desk corner, and we have the cuuuuutest low White Clad “icebox” cabinet in our kitchen I’m dying to re-do a butter yellow.
Some very specific thrifting. We’re talking baskets, vases, quality frames or art. I’ve got the itch and I just need to go.
Systematically deep-cleaning my house. I’m actually kind of looking forward to that one.
May your weekend be full of quality time with your people. Also, may it involve pasta.
