Purslane, Basil and Cilantro Pesto Pasta with Blistered Cherry Tomatoes
This herbaceous, flavorful pesto pasta is the ultimate summer dish! Fresh and aromatic with beautiful pops of sweet cherry tomatoes, this meal is sure to be crowd pleaser. Not only does it look lovely on a platter but you’ll enjoy making it too because it’s simple and doesn’t take much time.
Similar to a classic pesto sans pinenuts and I added purslane, a water-filled, antioxidant-rich herb (actually a succulent) that is packed with nutrients like omega 3s, vitamin A and C, magnesium, potassium, iron, manganese and calcium. If you can’t get your hands on purslane, substitute for another herb you like (parsley maybe) or just nix it all together. Most of the flavor comes from the basil but it’s nice to get a mixture of greens because you diversify your nutrient intake.
The key here is to get your produce fresh, and local if possible. Visit your local farmers market and see what herbs and greens look good. If you have any herb scraps or vegetable greens sitting in your fridge, add those to the pesto. Some more ingredients to utilize include arugula, fennel fronds, tops of root veggies and herb stems.
You can even make the pesto in advance as it can hold in the fridge for up to a week. I like to serve this pasta with a large salad and some beautiful Madagascar prawns (if available).
Ingredients
Pasta of your choice
2 cups golden cherry tomatoes
1 cup purslane, chopped
1 cup fresh basil, chopped
1 cup fresh cilantro, chopped
2 shallots, finely diced
3-5 garlic cloves, finely diced
1 cup extra virgin olive oil
1 cup fresh parmigiano regiano or pecorino cheese (or a mix of both)
Sea salt and black pepper
Instructions
Cook the pasta according to instructions on the package.
In the meantime, heat a large pan over low heat and add the tomatoes. You want these to cook low and slow until blistered and softened. Some of the tomatoes will hold their shape and others will break which is totally fine.
To make the pesto, add the herbs, shallot, garlic and cheese to a bowl. Start drizzling in the olive oil until you get the consistency you desire.
Season with sea salt and black pepper to taste.
Once the pasta is done, drain and rinse under cold water.
Place the noodles back into the pot you cooked in and pour the peso over the pasta. Stir until well combined.
Plate your pasta and top with the tomatoes. Garnish with fresh basil and parmigiano. Enjoy!
