Truffle Pesto Pasta with Roasted Cherry Tomatoes

November 17, 2016

Truffle Pesto Pasta with Roasted Cherry Tomatoes



Truffle Pesto Pasta with Roasted Cherry Tomatoes

Recipe Type: Main Course
Cuisine: Italian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 1 pint cherry tomatoes, halved lengthwise
  • 1 tbsp. olive oil
  • ¼ tsp salt
  • ½ jar Augusto truffle pesto
  • 1/3 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 pkg. Orecchiette (little ears) pasta
  • ½ cup thinly sliced fresh basil
  1. Preheat oven to 400°F
  2. On a rimmed sheet pan, toss together tomatoes, oil and ¼ tsp. salt, toast in center of oven for 25 minutes or until shriveled.
  3. Meanwhile, combine pesto, cheese, ½ tsp salt and the pepper in large bowl.
  4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding a little at a time. Stir in basil. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated Parmesan.

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