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Fettuccine with Goat-Cheese Pesto and Roasted Tomatoes

(recipe, Diana Henry)

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I find basil pesto just a little cloying, so I like the tartness goat cheese brings. It might seem like a strange combination, but this is also good with sautéed strips of bitter radicchio instead of tomatoes.


    1. 1 lb. cherry tomatoes (about 24 tomatoes)
    2. 2 Tbsp. olive oil
    3. Salt and pepper
    4. 12 oz. fettuccine
    1. 3 oz. (about 1 cup) basil leaves
    2. 3 Tbsp. pine nuts
    3. 2 garlic cloves
    4. ⅓ cup freshly grated Parmesan cheese
    5. Salt and pepper
    6. ¾ cup extra-virgin olive oil
    7. 4 oz. soft goat cheese


    1. Preheat the oven to 375 degrees. Put the tomatoes in a roasting pan, drizzle with the olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, until the tomatoes are completely soft and a little charred. They can be either hot or at room temperature when added to the pasta.
    2. Cook the fettuccine in plenty of boiling salted water until al dente.
    3. While the pasta is cooking, put the basil, pine nuts, garlic, half the Parmesan, and salt and pepper into a food processor. Blend, gradually adding the extra-virgin olive oil, then stir in the rest of the Parmesan. Break up the goat cheese and gently stir it into the pesto. Check the seasoning.
    4. Drain the pasta and toss in a warmed bowl with the pesto and the roasted tomatoes.