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5 from 1 vote

Homemade Rye Pasta with Pesto and Roasted Tomatoes

Comfort food at its best! A hearty Italian dish, with homemade fettuccine rye pasta, freshly made pesto and roasted tomatoes with garlic.
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Vegetarian
Cuisine: Italian
Servings: 4
Author: The Awesome Green


  • For pasta
  • 1 cup rye flour
  • 1/2 cup plain flour
  • 1/2 tsp pink Himalayan salt
  • 1 large organic egg
  • 1/4 cup filtered water
  • For pesto
  • 2 cups fresh basil
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 2 garlic cloves
  • 1 cup pine nuts
  • For the roasted tomatoes
  • 5-6 ripe tomatoes
  • 2 garlic cloves crushed
  • 1/4 cup good quality dry white wine
  • 1 tbsp olive oil
  • Freshly ground black pepper


  • To prepare the pasta, mix the flours with salt in a big bowl, make a hole in the middle, add the beaten egg and water, whisk to combine and knead for 10 minutes to obtain an elastic dough. Set aside to rest for 30 minutes.
  • Put the pesto ingredients in a food processor and pulse to obtain a creamy mixture. Transfer in a serving jar.
  • Wash the tomatoes with plenty of water, drain well and cut in quarters.
  • Heat the oil over medium heat in a cast-iron skillet, add the crushed garlic and fry for 30 seconds, just to flavor the oil.
  • Add the tomatoes, wine and freshly ground black pepper, stir to combine, cover the skillet with a lid and let simmer for 5-7 minutes over low heat, until the liquid starts to thicken. Remove from the heat.
  • Roll the pasta dough as thin as possible with a rolling pin on a well-floured surface, or use a pasta machine. Use a sharp knife to cut fettuccine strips, powder them with rye flour so they don't stick, and simmer in salted water for 2-3 minutes, for al dente texture.
  • Drain water and add the pesto in the pan. Mix well to combine.
  • Distribute on serving plates, top with roasted tomatoes and a drizzle olive oil.
  • Serve right away.