Roasted Tomato & Pesto Pasta
Servings: 4 servings
Calories:
Using the last of my garden harvest. Garlic and cherry tomatoes
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Equipment
Ingredients
Pesto
- 3 cups basil, packed
- 1 tbsp minced garlic
- 1/4 cup pine nuts
- 1/4 cup quality olive oil
- 1/4 cup parmesan cheese
- salt & pepper to taste
Tomato Topping
- 3 cups cherry tomatoes
- 1 tbsp olive oil
- 2 tsp minced garlic
Pasta
- 14 oz pasta, cooked per directions
Instructions
Pasta
- Boil water and cook pasta per package directions
Pesto
- While pasta is cooking add 1 tbsp olive oil to a saute pan and heat over medium-high heat. Add pine nuts and 1 tbsp minced garlic. Stir continually for about 1 minute until garlic is fragrant and pin nuts are slightly browned.
- Take off the heat
- Put the basil in your blender along with the pine nuts, garlic, and parmesan cheese. Process until smooth. Scraping down as needed until well combined. I use the pulsing feature for most of this.
- While the basil mixture is still processing, add the olive oil (1 tbsp at a time) through the feed tube. Stopping to scrape down as needed.
Tomato Garnish
- After you have made the pesto, saute the tomatoes in 1 tbsp olive oil in saute pan over medium-high heat. Once the tomatoes blister, pop and release their juice, then take off the heat.
Assembling Pasta
- When pasta is done, empty into the strainer. Add pasta to a pasta bowl, top with pesto, and toss to coat. Top with the tomato mixture.
Notes
Garlic is to taste. If you aren't a fan, don't add as much! If you love garlic, like me, add a little more.
Same with salt and pepper, it is to taste.