Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Middle Eastern Pesto Pasta with Cherry Tomatoes
A creative fusion dish that combines Italian pasta with Middle Eastern flavors, featuring a vibrant pesto sauce infused with traditional spices, paired with roasted cherry tomatoes and colorful fusilli pasta. This light yet satisfying dish brings together the best of both cuisines with fresh, aromatic ingredients.
35 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour5/10
Umami6/10
Spicy2/10
🥄 Texture
Al dente fusilli provides a firm, slightly chewy bite while the pesto creates a silky, clingy coating. Roasted cherry tomatoes add bursts of soft, juicy flesh and the toasted pine nuts give intermittent crunchy contrast.
👃 Aroma
A fragrant mix of fresh basil and garlic from the pesto with warm toasted notes from pine nuts and cumin. Bright citrusy top notes from lemon and sumac (and optional pomegranate molasses) add a vivid, slightly tangy finish to the aroma.
🍷 Pairs Well With
A crisp, herbaceous Sauvignon Blanc or a dry rosé to complement the basil and lemon; alternatively, sparkling water with lemon or a chilled pomegranate iced tea for a nonalcoholic option.
🥗 Side Dishes
Light Middle Eastern sides like tabbouleh or fattoush salad, grilled halloumi or za'atar-spiced flatbread, or roasted vegetables (eggplant, zucchini) to round out the meal.
Ingredients(15 items)
- 18 ounces fusilli pasta
- 28 ounces green fusilli pasta
- 32 cups cherry tomatoes (halved)
- 41 cup pesto sauce
- 53 tablespoons olive oil
- 64 cloves garlic (minced)
- 71 teaspoon ground cumin
- 81/2 teaspoon sumac powder
- 91/4 teaspoon cayenne pepper
- 101/4 cup pine nuts (toasted)
- 111/4 cup fresh parsley (chopped)
- 122 tablespoons fresh lemon juice
- 131/2 teaspoon sea salt
- 141/4 teaspoon black pepper
- 152 tablespoons pomegranate molasses (optional garnish)
Nutrition Information(per serving)
485
Calories
14g
Protein
58g
Carbs
22g
Fat
Instructions
- 1
Bring a large pot of salted water to a boil. Add both the regular fusilli and green fusilli pasta together and cook according to package directions until al dente, approximately 9-11 minutes.
- 2
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add the halved cherry tomatoes to the skillet and roast for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
- 4
Stir in the ground cumin, sumac powder, and cayenne pepper into the tomatoes. Mix well and cook for another 1-2 minutes to toast the spices and enhance their flavors.
- 5
Drain the cooked pasta, reserving 1 cup of pasta water for later use.
- 6
Add the drained pasta to the skillet with the roasted tomatoes and spices. Pour in the pesto sauce and toss gently to coat all the pasta evenly.
- 7
Add the fresh lemon juice and season with sea salt and black pepper. Toss again, adding reserved pasta water a little at a time if needed to reach desired consistency (the sauce should be creamy but not watery).
- 8
Transfer the pasta to a serving platter or individual bowls. Garnish generously with toasted pine nuts and fresh chopped parsley.
- 9
Drizzle with pomegranate molasses if desired for an authentic Middle Eastern touch and extra depth of flavor.
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