Pasta with Goat Cheese and Roasted Heirloom Tomatoes

Pasta with Goat Cheese and Roasted Heirloom Tomatoes




10 min


25 min


fresh or dried pasta 1 lb
heirloom tomatoes 2-3 large tomatoes (or a few handfuls of small ones)
fresh arugula 1 cup tightly packed
toasted pine nuts or slivered almonds 1/4 cup
shredded Parmesan cheese 1/2 cup
pesto of your choice 1/2 cup
olive oil 1/4 cup
minced garlic 2-3 cloves
salt and pepper to taste

Pasta with Goat Cheese and Roasted Heirloom Tomatoes is summer on a plate. It’s fresh, light, herbaceous and beautiful.

The Teacher's Table

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  1. If you have large heirloom tomatoes like me, cut them into large chunks and put them into the pan. If your have the small ones just put them into the pan. 
  2. Add your olive oil and garlic to the tomatoes.
  3. Put the tomatoes into a 350 degree oven for about 20 minutes.
  4. Cook your pasta according to the package directions. I was inspired to make this when I saw this pasta on sale. I thought it would be delicious with my Chive Arugula Pesto and the beautiful tomatoes. Of course any pesto would work, but this echos the flavors in the pasta.                                                                                  Chive Arugula Pesto
  5. While the pasta is cooking and the tomatoes are roasting, put the crumbled goat cheese, the pesto of your choice, torn arugula, shredded Parmesan cheese, and pine nuts or almonds into a large bowl.
  6. When the pasta is done, scoop it out of the boiling water, allow it to drip a little and put it in the bowl with everything. The water remaining on the pasta will help make a sauce. Do this until all the pasta is in the bowl.
  7. Take your roasted tomatoes out of the oven and pour them on top of the pasta. Don’t forget all that lovely roasted tomato juice!
  8. Toss to combine. If it needs to be a little more saucy, add a little of the water you used to cook the pasta into the bowl.


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The Teacher's Table

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