Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce


  • 1 lb 
    cherry or grape tomatoes, halved
  • 1/4 cup + 2 Tbsp. 
    olive oil, divided
  • 2 Tbsp. 
    BeeMaid Honey
  • 4 tsp. 
    salt, divided
  • freshly ground pepper, to taste
  • 1 lb 
  • 2 cloves 
    garlic, minced
  • 1 bunch 
    kale, washed and stems removed
  • zest and juice of 2 lemons
  • 1/2 cup 
    grated Bothwell parmesan, + extra for serving
  • 1/4 cup 
    walnuts, toasted and chopped
  • salt and pepper, to taste


Preheat oven to 400°F.

Toss the tomatoes with 2 T of the olive oil and the BeeMaid honey and sprinkle with 1 tsp. of the salt and freshly ground pepper. Roast for approx. 10 minutes until the tomatoes soften and begin to caramelize.

While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook for approx. 10 minutes to al dente.

Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the Bothwell parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste.

Serve immediately with the walnuts and additional parmesan.


You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

YIELD: Makes 4 servings