Pesto Pasta With Broiled Tomatoes and Fresh Watercress

Limited Supplies, Fresh Flavor
Serves 2

All I had in the kitchen was pasta, sungold tomatoes, pesto, and the microgreens I was growing on the counter. I’d seen nice restaurants put fresh greens on pasta as a pretty something extra - turns out the garnish tastes amazing, too! Microgreens are silly expensive at the store, but incredibly easy and cheap to grow at home. I’ll post a DIY how-to!

Ingredients

kosher salt
freshly cracked pepper
12 oz sungold tomatoes, preferably on the vine
2-3 tbsp olive oil
1/2 pound farfalle (bowtie) pasta
1/3 to 1/2 cup basil pesto, or to taste
1 cup arugula microgreens or baby arugula
1/4 cup shredded aged parmesan or asiago cheese
zest of 1 lemon, or to taste

Instructions

1. Place a pot of water to boil and cook pasta according to package instructions until al dente.
2. Set the oven to broil.
3. Meanwhile, pluck tomatoes off the vine. Place tomatoes on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Set in the oven on the middle rack, and broil until starting to burst, approximately 3-5 minutes.
4. Toss pasta in pesto until nicely coated. Separate into bowls. Top each bowl with tomatoes, microgreens, shredded cheese, and lemon zest.