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Truffle Pesto Pasta with Roasted Cherry Tomatoes

November 17, 2016

Truffle Pesto Pasta with Roasted Cherry Tomatoes

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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

Ingredients

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

Instructions

Preheat oven to 400°F
On a rimmed sheet pan, toss together tomatoes, oil and ¼ tsp. salt, toast in center of oven for 25 minutes or until shriveled.
Meanwhile, combine pesto, cheese, ½ tsp salt and the pepper in large bowl.
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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