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David S. Novak
Fusilli with roasted tomato-almond pesto
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Ingredients
Directions
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Preheat the oven to 200ºC. Place the to and garlic on the griddle covered with parchment paper and drizzle with oil, vinegar and salt. Roast the tomatoes for about 25 minutes in the oven and let cool.
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Press the garlic out of the peel. Roast the almonds in a dry, hot frying pan and allow to cool.
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Cook the pasta al dente. In the meantime, melt the almonds, Parmesan cheese, basil and red pepper in a food processor and add 2/3 of the roasted to and garlic. Mix into a pesto and season with salt and pepper.
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Drain the pasta and store some cooking liquid. Mix the pesto, remaining to and the capers through the pasta. Add some cooking liquid and stir well.
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Serve with a scoop of ricotta.
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Nutrition
690Calories
Sodium0% DV0g
Fat54% DV35g
Protein52% DV26g
Carbs22% DV66g
Fiber0% DV0g
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