Description

Elevate your pasta night with this vibrant and flavorful Sun Gold Tomato Pasta, topped with a crunchy pistachio gremolata. The burst of sweet, tangy flavors from the sun-ripened tomatoes and the nutty, herbal gremolata make this a quick and delicious weeknight meal.

Ingredients

– 1 lb sun gold tomatoes, halved

– 8 oz pasta (such as linguine or spaghetti)

– 1/2 cup shelled pistachios, finely chopped

– 3 cloves garlic, minced

– 1/4 cup fresh parsley, chopped

– 1 lemon, zested and juiced

– 3 tbsp olive oil

– Salt and pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the halved sun gold tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.

3. Add the cooked pasta to the skillet with the tomatoes. Toss to coat the pasta in the tomato juices.

4. In a small bowl, combine the chopped pistachios, minced garlic, chopped parsley, lemon zest, lemon juice, and the remaining 1 tbsp of olive oil. Season with salt and pepper.

5. Serve the Sun Gold Tomato Pasta immediately, topped with the pistachio gremolata. Enjoy!

Notes

For a creamier texture, stir in a couple tablespoons of heavy cream or mascarpone cheese to the pasta before serving. You can also use a variety of tomatoes, such as cherry or grape tomatoes, in place of the sun gold tomatoes.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: Italian