Roasted Roma Tomato Pappardelle

The first CSA tomatoes of the season arrived in our bag yesterday, which means a quick stop at Cheesetique for pasta and cheese is all that’s needed to put together a fast, fresh pasta dish.

This week, I used red pepper pappardelle. I had orange Roma tomatoes, which I quick roasted in my cast iron skillet until they were just beginning to burst. I sauteed a chopped sweet onion in olive oil, added a handful of green beans broken into 1 inch pieces, then quartered the roasted tomatoes and returned them to the pan. Simmered a few minutes longer, added salt, pepper and fresh basil, then tossed it all with the papardelle and fresh goat cheese. (I used 4 oz. goat cheese which was a little much for 4 servings of pasta – but the toddler and I love our goat cheese.)

Typically I would use garlic, but the sweet onions from our CSA have just been incredible this summer, so I thought I’d give them a turn to star.

Toddler verdict: He slurped the noodles with glee, laughing “bye bye noo-noo” after each one. But when he discovered the green beans at the bottom of his bowl, he promptly requested ketchup. When we said no, he asked for a cup of frozen peas for dessert. Such an odd little kid.

Shared with Presto Pasta Nights, created by Once Upon a Feast and hosted this week by Thyme for Cooking.

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6 Responses to “Roasted Roma Tomato Pappardelle”

  1. Jill

    Peas for dessert? He must take after cousin Buttons. Pasta sounds fantastic! If only U liked goat cheese…

  2. foodietots
    Twitter:

    @ Jill – Yeah, at least I know I can always get him to eat a green vegetable. L’s pasta just had butter, but you could also make this with ricotta.

  3. katie

    I have it on good authority (mine) that one cannot use too much goat cheese.
    Apparently the toddler agrees.
    Great pasta!

  4. foodietots
    Twitter:

    @ Katie – very true!

  5. Presto Pasta Nights; # 73: The Round-up! - Thyme for Cooking Kitchen

    [...] residing at the FoodieTots household is showing a profound love a goat cheese.  Add it to the Roasted Roma Tomato Pappardelle and I think he is really on to something.  Chef/mom might have had a hand in the idea, as [...]

  6. Presto Pasta Nights; # 73: The Round-up! - Thyme for Cooking, Blog

    [...] residing at the FoodieTots household is showing a profound love a goat cheese.  Add it to the Roasted Roma Tomato Pappardelle and I think he is really on to something.  Chef/mom might have had a hand in the idea, as [...]

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