Pesto Pasta with Roasted Tomatoes
Prep time
Cook time
Total time
The perfect pesto pasta dish to use up the last bits of your summer basil plant. We topped the pasta with sweet roasted tomatoes and lots of parm cheese for an easy and light pasta dinner your entire family will love.
Author: Danielle
Recipe type: Dinner
Yields: 2-4
Ingredients
- For The Pesto
- 2 cups of fresh basil leaves, packed
- 3 tablespoons of pine nuts, plus extra for garnish
- 2 cloves of fresh garlic
- ½ cup extra virgin olive oil
- ½ cup freshly grated parmesan
- For The Roasted Tomatoes
- 3 cups of grape tomatoes
- 2 cloves of garlic, chopped
- 1 tablespoon of extra virgin olive oil
- salt and pepper
- 8 ounces of your favorite pasta such as spaghetti or linguini
Instructions
- Preheat oven to 450
- Bring a large pot of salted water to a boil
- While waiting for the water to boil, prepare the tomatoes
- Place the tomatoes and garlic into a mixing bowl. Toss with olive oil and season with salt and pepper to taste
- Spread tomatoes on a baking sheet and place in preheated oven for 15 to 20 minutes until skins begin to pop and they begin to brown.
- Remove from oven and set aside
- When the water comes to a boil, drop the pasta and cook according to packaging.
- For the pesto combine basil, pine nuts and garlic in a food processor and pulse until minced.
- While the machine is running slowly drizzle in the olive oil until combined.
- Add the cheese and pulse a few times to combine.
- When the pasta is cooked to al dente, drain water, reserving one cup of the pasta water.
- Add the cooked pasta to a large serving bowl and top with pesto.
- Stir to combine coating the pasta completely. If you would like to have a bit more sauce, add in the reserved cooking water a little at a time until you have the consistency you prefer.
- Gently fold in the roasted tomatoes.
- Garnish with extra Parmigiano cheese, pine nuts and a drizzle of evoo.
- Enjoy
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