Roasted Tiny Tomatoes with Snap Peas, Seared Summer Squash and Basil-Arugula Pesto - Botanica

Name: Roasted Tiny Tomatoes with Snap Peas, Seared Summer Squash and Basil-Arugula Pesto - Botanica
Cuisine: European, Mediterranean, Italian
Ingredients: Basil-Arugula Pesto (makes 2 cups pesto); ½ cup toasted almonds; ½ cup toasted pistachios; Heaping 2½ cups basil (loosely packed); Heaping 1½ cup arugula, roughly chopped (loosely packed); ¼ cup lemon juice, plus more to taste; 2 garlic cloves, smashed; Delicious olive oil; Lots of sea salt; Fresh black pepper; 2 summer squash, cut in irregular 1” jewels (about 3 cups total); ¼ cup olive oil; 1½ heaping cups roasted tiny tomatoes plus ½ cup of their roasting oil; 3 cups sugar snap peas, thinly sliced on the bias; 1 cup mint leaves, thinly sliced; Zest from 2 large lemons; 1¼ cups pesto; A wedge of ricotta salata; Basil-Arugula Pesto (makes 2 cups pesto); ½ cup toasted almonds; ½ cup toasted pistachios; Heaping 2½ cups basil (loosely packed); Heaping 1½ cup arugula, roughly chopped (loosely packed); ¼ cup lemon juice, plus more to taste; 2 garlic cloves, smashed; Delicious olive oil; Lots of sea salt; Fresh black pepper; 2 summer squash, cut in irregular 1” jewels (about 3 cups total); ¼ cup olive oil

Roasted Tiny Tomatoes with Snap Peas, Seared Summer Squash and Basil-Arugula Pesto - Botanica

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