Roasted Green Bean and Tomato Pasta

adapted from slimmingeats.com
serves 4
Ingredients

• 2 shallots, sliced
• approximately 3/4-1 lb fresh green beans
• approximately 1 1/2 lb of fresh ripe tomatoes, chopped (can peel also if you prefer)
• 2 tablespoons of tomato paste (puree)
• ½ bulb of garlic
• ½ tablespoon of Herbs de Provence
• Pinch of sea salt and black pepper
• 1 tablespoon of extra virgin olive oil
• ½ cup of chicken or vegetable stock
• 3/4 lb of dried penne pasta (or other paste of your choice)
• 1 oz of parmesan or cheddar, grated (optional)
• fresh parsley, chopped (optional)

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Preparation

1. Preheat oven to 425f 
2. Add the shallots, green beans and fresh tomatoes to a baking tray or oven proof skillet (big enough for the ingredients to be placed in even layer).
3. Whisk the tomato paste into the stock and poor this over all the ingredients in the tray.
4. Place the half bulb of garlic into the center of the tray, cut side facing down.
5. Sprinkle with the Herbs de Provence and some salt and black pepper and then drizzle with the extra virgin olive oil.
6. Bake in the oven for approx 25-30 minutes, all the tomatoes and garlic should be lovely and softened.
7. While the beans and tomatoes roast, cook the pasta in salted boiling water until al dente, reserve ⅓ cup of the pasta water before draining.
8. Once the beans and tomatoes are ready, using some tongs, squeeze the garlic out of the half a bulb and discard the skin part.
9. Smash the softened golden garlic into the roasted veg with the back of a wooden spoon or fork and give a stir to evenly distribute.
10. Add in the pasta with the reserved pasta water and toss to coat. Stir in the grated parmesan and taste and season as needed with some salt and black pepper.
11. Sprinkle with chopped fresh parsley.
12. Serve and enjoy!!

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