Linguine with Wild Leek Pesto and Roasted Tomatoes

[Guest guest]

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Linguine with Wild Leek Pesto and Roasted Tomatoes

2 cups (500 mL) cherry tomatoes

1 tbsp (15 mL) olive oil

Salt and freshly ground pepper

8 oz (250 g) linguine

2 tbsp (25 mL) hazelnuts

1 cup (250 mL) chopped wild leeks

1/4 cup (50 mL) olive oil

1/4 cup (50 mL) grated Parmesan cheese

2 tbsp (30 mL) pasta cooking water

Salt and pepper

2 oz (60 g) grated hard goat cheese

 

 

1. Preheat oven to 400ºF (200ºC).

 

2. Cut cherry tomatoes in half and toss with olive oil, salt and

pepper. Place cut-side up on baking sheet and bake for 20 to 25

minutes or until skin is browned and tomatoes have softened. Scrape

into a bowl along with any juices.

 

3. Bring large pot of salted water to boil. Add pasta and boil for 10

to 12 minutes or until al dente. Drain, reserving 2 tbsp (25 mL) pasta

cooking water.

 

4. Place hazelnuts in food processor while pasta is cooking, and grind

nuts until roughly chopped. Add leeks and olive oil and process until

still slightly chunky. Stir in Parmesan cheese. Toss with pasta along

with the cherry tomatoes, any juice and pasta cooking water. Season

with salt and pepper to taste. Place on four serving plates and

sprinkle goat cheese over top.

 

 

Serves 4 as an appetizer

 

By: Lucy Waverman, Spring 2005 for The LCBO

Formatted by Chupa Babi in MC: 11.12.06

 

 

Although ramps or wild leeks are native to the eastern U.S. and

Canada, they are related to leeks, and have more of a scallion-like

taste, with an added zing. If wild leeks are unavailable, substitute 1

cup (250 mL) green onions and 1 tsp (5 mL) chopped garlic.

 

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[Guest guest]

Oh this sounds so good I am going to need to make it soon! I wanted to give you

more input on the sweet potato etc hummus. My grandson found it in the fridge

and ate the entire thing as sandwiches. He let his brother (who hates all

veggies) have a bite and he actually liked it. Brilliant, cher Chupababi,

Brilliant!!

Jeanne in GA

 

 

 

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