Constituents
4 medium funk guts
1 tablespoon garlic greasepaint
1 tablespoon paprika
10oz grape tomatoes
1/2 medium onion, diced
soupspoons olive canvas
3 cloves garlic, diced
/ 4 tablespoon swab black pepper
1/2 mug basil pesto
mug heavy trouncing cream
mug grated parmesan rubbish
tablespoon red chili pepper flakes, voluntary
DIRECTIONS
To make the pesto funk Preheat your roaster to 400ºF (200ºC). Toss cherry tomatoes with 2 soupspoons of olive canvas, swab, and pepper on a rimmed baking distance. Spread the grape tomatoes in one subcaste. Rally the tomatoes for about 20 twinkles until blistered while preparing the funk.
Season the funk guts on all sides with garlic greasepaint, paprika, swab, and pepper.
In a large skillet, heat 2 soupspoons olive canvas over medium heat and cook funk guts until browned on the edges and cooked through – about 5 twinkles on each side. Remove funk to a plate and set away.
In the same skillet chef onion, until slightly caramelized, adding a little canvas if necessary. Add garlic to the onion and cook for 30 seconds, until ambrosial.
Add pesto and give it a quick stir to combine with the onion. Also pour in the trouncing cream, stir gently and bring to poach.
Add the cooked funk and roasted tomatoes to the skillet and reheat for a couple of twinkles. Serve the delicate pesto funk with roasted tomatoes incontinently. Enjoy!