Both of us were graduate students at Boston University, so the school is near and dear to our hearts. We also get a lot of smart and talented nutrition interns from B.U. including Bianca (standing in the photo below second from the right with a gray shirt and white apron), who spent some time with us last summer. Turns out that when Bianca isn’t interning, she’s a full-time student at B.U. who also happens to work part time for the Sargent Choice Test Kitchen. On this week’s Cooking with the Moms radio podcast, we dish about the SC Test Kitchen, which brings college students together each week to talk, cook, taste, and learn and where new and nutritious recipes are tested out before ending up (or not ending up) in the B.U. dining halls.
Makes 8 Servings
The dietitians with Sargent Choice Test Kitchen chose this recipe from The Food You Crave by Ellie Krieger. The consensus among the group was that the dish needed more flavor and that it would be better in the summer when tomatoes and fresh basil are at their peak.
1. Preheat the oven to 450?F.
2. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a large roasting pan or cookie sheet, toss with 4 tablespoons of the oil, and sprinkle with ½ teaspoon of the salt and pepper to taste. Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35 to 40 minutes.
3. Drain the beans in a large colander in the sink.
4. Cook the pasta according to the package directions. Drain the pasta in the colander containing the beans, so the hot pasta water warms the beans. Return the drained pasta and beans to the pasta pot.
5. When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. Add the lemon juice, the remaining 1 tablespoon oil and ½ teaspoon salt and a pinch of pepper, and stir to combine.
6. Transfer the roasted tomatoes to the pasta pot, and add the garlic-lemon mixture and basil. Toss to combine. Serve topped with the Parmesan.