Recipe for “Roasted Spaghetti with Mozzarella, Basil and Tomatoes”

Servings: 4

Ingredients:

• 1 pound spaghetti
• 1 pint red grape tomatoes
• 1 pint yellow grape tomatoes
• 1 teaspoon salt and some for the pasta water, divided, adjust to suit your own taste
• 1 teaspoon ground black pepper, divided, adjust to suit your own taste
• 3 cups (about 1 large bunch) arugula, washed and stem ends removed
• 1 cup basil, leaves removed from stems
• 6 to 8 sprigs tarragon, leaves removed from stems
• 1/3 cup pine nuts, toasted and cooled
• Zest of 1 lemon
• 2 cloves garlic
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 large ball fresh mozzarella, cut into small dice
• 1 loaf crusty bread

Cooking Instructions:

1. Preheat oven to 400ºF.
2. Bring a large pot of water up to a boil, generously salt the water and cook the spaghetti to al dente, according to package directions. Before draining the pasta, reserve about a cup of the starchy cooking liquid.
3. On a baking sheet, toss the tomatoes with 1/2 tablespoon of olive oil, the salt and pepper. Transfer to the oven and roast until tender and bursting, about 10 minutes.
4. While the tomatoes are roasting, start the pesto: In a food processor, add the arugula, basil, tarragon, pine nuts, lemon zest, garlic, salt and pepper. Pulse a few times, add the Parmesan cheese, then drizzle in the remaining olive oil with the machine running until it's all combined.
5. Scoop pesto into a mixing bowl, add the reserved pasta water, drained pasta, roasted tomatoes and mozzarella and toss to coat.

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