You know a really great way to spend 3 hours?
Reading on the beach.
Yoga followed by a walk, followed by a long bath.
Watching a Wimbledon final. All 5 sets.
Watching your kids do handstand after handstand and being asked to rate them each.
And…roasting POUNDS of tomatoes to perfection.
Low and slow…you’ve gotta go low and slow.
I cannot believe I was a first-timer at this. And I can’t believe the amount of distaste Mark expressed over the excessive amount of energy it took to roast said tomatoes for 3 hours. BUT YOU KNOW WHAT? I think it was well worth whatever the cost was because I’m now a convert: you gotta do it. And ahem, I’ll want to see the electric bill, buddy.
It’s not the oily or crusty version you find at the store. It’s making magic happen, baby.
Also a great way to spend 3 hours? Divvying up pesto duty.
Mark picked and washed. I purchased and prepared. A whole lot of pesto. My favorite recipe.
I couldn’t keep my little fingers out of it and my garlic breath was something epic on Sunday. But hey, it was worth it. Our freezer stash from last year was fully annihilated after this recipe…and after last weekend’s basil haul and pesto production, the freezer is fairly well-stocked yet again. Round 2 in the weeks to come, of course (we love pesto and Mark can grow basil like none other!).
This recipe was everything I want in a bit of summer comfort food: seasonal ingredients prepared to perfection, comforting carbs, and buttery seafood. We were all going crazy for this one!
- 2 lbs cherry or grape tomatoes, halved
- 2 Tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/4 cup pine nuts
- 1 lb uncooked thick spaghetti
- 3/4 cup pesto
- 2 Tbsp butter
- 1 1/2 lbs large, raw scallops, rinsed and patted dry
- freshly ground black pepper, to taste
- Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a gallon-sized plastic bag, combine the halved tomatoes and olive oil; toss to coat. Arrange the tomatoes cut side up in a single layer on the baking sheet. Sprinkle with the coarse salt and roast for 3 hours. Remove from oven and use or store for the meal another night.
- Place pine nuts in a dry skillet over medium-low heat. Heat for 6-8 minutes, shaking the handle of the skillet every few minutes. Cook until fragrant and beginning to brown ever so slightly; remove from heat
- Bring a large pot of water to a rolling boil over high heat. Cook pasta according until al dente, according to package directions. Drain and mix with the pesto; toss well to incorporate. Add roasted tomatoes and toss again.
- Meanwhile, heat butter in a large skillet over medium-high heat. Once hot, add the scallops in a single layer and season with pepper. Cook for 4-5 minutes or until a golden crust forms; flip and cook an additional 2-3 minutes.
- Serve hot pasta topped with scallops and pine nuts.
Recipe adapted from Plays Well with Butter; I recommend my Basil Pesto with Pine Nuts, Sunflower Seeds, and Lemon but store-bought or another recipe is great!
Nutrition Information:Yield: 7 Serving Size: 1/7 recipe (about 2 cups pasta with 3.5 oz scallops)
Amount Per Serving: Calories: 565Total Fat: 22.9gCholesterol: 38mgSodium: 698mgCarbohydrates: 63.9gFiber: 4.1gSugar: 9.3gProtein: 24.9g
More pasta? Always!
- 20-Minute Seafood Pasta
- Caprese Chicken Pasta Salad
- Balsamic Chicken with Pesto Caprese Pasta
- One Pot Cajun Chicken Pasta
- One Pot Cheesy Taco Pasta
- One Pot Kielbasa Pasta
- Skillet BBQ Chicken Pasta