Slow Roasted Roma Tomatoes with Walnut Pesto-Pasta
Prepare your Roasted Roma Tomatoes first. Wash and slice Roma Tomatoes lengthwise (as many as will fit on the cookie sheet). Place on cookie sheet lined with parchment paper. Drizzle a bit of olive oil on each one (or use olive oil spray). Sprinkle with balsamic vinegar, garlic granules, finely chop 2 TBSP fresh basil (optional) and salt and pepper. Roast at 350 degrees for 1 to 1 1/2 hrs. Do not let burn!
In food processor add 1 cup raw walnuts. Remove when chopped fine but not into a paste. Then place 1-1/2 to 2 cups fresh basil, 2 cloves garlic, 1/4c nutritional yeast or Parmesan cheese. Then add 1/4 cup of olive oil. When processes together reintroduce walnuts and salt to taste. Pulse together, do not let mixture become pasty or puréed . If too dry you may add more olive oil. This recipe does call for mixing the pesto with heated milk before tossing with pasta so if the pesto is a bit dry it’s ok. Set aside
Prepare 1lb of spaghetti pasta
Mixed greens or Chopped Romain lettuce
1/2 c sliced Klamath olives
1 can drained artichokes , chopped
1 c sliced cherry tomatoes
1 c shredded or chopped cooked chicken
Red onion, thinly sliced
Toss together with a little basalmic vinegar, salt and pepper
When pasta is al dente drained heat 1/2 cup milk (or half and half or plant milk).
Mix with pesto and toss mixture together with pasta. This step is of course optional.
Remove Roma tomatoes from the the oven and serve.