Sage and parsley make for an intensely flavored pesto that is transformed into a decadent, creamy sauce when combined with fresh ricotta and tossed with fettuccini. Juicy oven-roasted tomatoes add wonderful color and texture to the finished dish.
|1 pint grape tomatoes||3 cloves garlic, peeled and left whole|
|2 tablespoons olive oil||2-ounce chunk Parmesan cheese, broken into a few pieces|
|2 to 3 sprigs thyme||3/4 cup walnuts, toasted and cooled|
|Salt and pepper||1/4 to 1/2 cup extra virgin olive oil|
|1 cup parsley, loosely packed||1 pound fettuccini|
|1/2 cup sage, loosely packed||1/2 cup fresh ricotta|
Preheat oven to 400 degrees F. In a small baking dish, toss the tomatoes with the olive oil and thyme sprigs and season with salt and pepper. Roast 25 to 30 minutes, tossing occasionally, until the tomato skins are blistered and wrinkled.
Meanwhile, in a blender or food processor, combine the parsley, sage, garlic and Parmesan. Pulse until everything is finely chopped. Add the toasted walnuts and pulse until combined. With the machine running, slowly pour in the oil in a thin stream until desired consistency. Season to taste with salt and pepper.
Prepare fettuccini according to package directions. Drain, reserving 1 cup of the pasta cooking water. Return pasta to the pot and mix in the ricotta cheese. Add 1/2 cup of the pesto and stir to combine. Add the pasta water a little at a time to loosen the sauce until desired consistency. Taste and add more of the pesto, if you like. Serve pasta with several of the roasted tomatoes spooned over the top.
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