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Pesto Pasta with Roasted Tomatoes

Ingredients

Scale
  • 12 oz 340g pasta ((rigatoni, or other))
  • 2 cups fresh basil (for pesto)
  • 1/2 cup about 60g pine nuts ((or walnuts/cashews))
  • 1 clove garlic (for pesto)
  • 1/2 cup about 45g Parmesan cheese ((freshly grated))
  • 1/2 cup 120ml olive oil ((for pesto))
  • 1 tbsp 15ml olive oil ((for roasting tomatoes))
  • 2 cups about 250g cherry tomatoes ((halved))
  • To taste salt
  • To taste pepper
  • 2 cloves garlic (for roasting tomatoes, optional)

Instructions

  1. Roast the Tomatoes:
  2. Prepare the Pesto:
  3. Cook the Pasta:
  4. Combine the Pasta and Pesto:
  5. Add the Roasted Tomatoes:
  6. Serve and Garnish:
  • Author: Dorothy Miler