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Tomato confit, walnut, and cheese spaghetti

Level
very easy
Prep Time
20 min
Total Time
45 min
Serves
4

By

Jennifer Charland Nutritionist

Ingredients

2/3 cup
walnuts
150 ml
4 cups
cherry tomatoes, halved
1 litre
1/3 cup + 2 tbsp
olive oil
105 ml
2 tsp
maple syrup
10 ml
2
garlic cloves, minced
1
lemon, zest only
1 lb
spaghetti
454 g
Le Noble du Domaine Féodal soft cheese, cubed
150 g
1/2 cup
basil leaves
125 ml

Directions

Step 1
Place the oven rack in the middle position and preheat oven to 180°C (350°F). Lay the walnuts on a baking sheet and bake in the oven until roasted, about 10 minutes. Set aside.
Step 2
Place the tomatoes on a baking sheet lined with parchment paper. Drizzle with 30 ml (2 tbsp.) olive oil and the maple syrup. Season with salt and toss until thoroughly coated. Cook in the oven for approximately 20 minutes, or until tomatoes start to split.
Step 3
In a food processor, purée the walnuts, garlic, and lemon zest. Add 75 ml (1/3 cup) olive oil. Season with salt and pepper. Set aside.
Step 4
Cook the pasta in salted boiling water according to package instructions. Set aside 125 ml (1/2 cup) of the pasta water. Drain the pasta.
Step 5
Place the nut mixture into the pot and add half the pasta water. Add the pasta and toss until coated. Add more pasta water if needed. Add the tomatoes, cheese, and basil.