roasted baby tomatoes: a favorite addition to pasta and goat cheese

This past Sunday was a lazy, rainy day spent lounging around as a family watching movies and YouTube clips of Sesame Street.  I was also lucky enough to get in some blog browsing and came across this post on Walking Around Where the Sidewalk Begins (a great little blog by a fellow Chicago lady) about Arugula Pesto with Roasted Tomatoes from My Father's Daughter by Gwenyth Paltrow.

I was intrigued!  I love Gwenyth, love arugula and recently bought sun gold tomatoes at the market that I want to love. I had everything I needed for this recipe except the pasta...the perfect inspiration for dinner tonight.  I chose a quinoa pasta and hit the kitchen with every intention to make this arugula pesto tossed with roasted tomatoes.  Turns out my little guy had a different idea of how we would spend the evening hours so I didn't have the time or energy to whip up the pesto itself.  In the end, I was quite pleased with what I threw together with limited time and energy...

1 box quinoa spaghetti pasta (higher in protein and gluten free)
3 cups arugula roughly chopped or torn
1 cup (or more) sun gold baby tomatoes.  Make a huge batch...they're delicous!
olive oil
Parmesan cheese
Caprico cheese by Nordic Creamery -a creamy blend of goat and cow's milk cheese.  (You could also use provolone or just Parmesan).
Pine nuts
2 diced garlic cloves
red pepper flakes
salt & pepper

I didn't measure everything so use your best judgement...you really can't mess it up!

Preheat the oven to 400 and cut the baby tomatoes in half.  Drizzle with olive oil and salt and place seed side up on a cookie sheet.  Sprinkle with sea salt and throw them in the oven for 25 minutes or so.  If you have more time, do them Goop style a la Gwenyth.  You want them at least a little dehydrated and caramelized.  For the pasta I shredded some Caprico and Parmesan and threw in a bowl with the rest of the ingredients except the tomatoes, olive oil and pasta.  When the pasta was cooked, I drained the water and threw it over the cheese, arugula, garlic mix.  The heat of the pasta will melt the cheese and slightly wilt the arugula.  Toss with the tomatoes, drizzle with a splash of olive oil and serve.  This dish took very little time and is a new favorite!

I also love these over a log of goat cheese melted just a touch and served with crusty bread or veggies (especially good on endive pieces).

Thanks, Gwenyth.  I think I need your cookbook and will also definitely need the upcoming  Elle Magazine featuring your home in London!  Oh, and I want your wardrobe and your personal trainer too;)