Tomato and Pesto Pasta
Pasta tossed in pesto with garlic, lemon and blistered cherry tomatoes.
Equipment
- Saucepan
- Sauté pan
- Mixing Bowl
- Wooden spoon
- Colander
Ingredients
- 1 pound cavatappi
- 1 pint cherry tomatoes
- ½ cup pesto
- ½ cup pine nuts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon garlic thinly sliced
Instructions
- In a saucepan prepare the pasta according to package instructions. Drain and retain a half of a cup of the pasta water.
- Heat a sauté pan over medium heat add the pine nuts. Toast for 5-7 minutes or until the sides of the pine nuts start to brown. Make sure to stir or toss often. Remove them from the pan and set aside in a bowl.
- In the warm sauté pan heat the oil over medium high heat and add the tomatoes. Once the tomatoes start to blister and burst, about 5-8 minutes, add the garlic and cook for an additional minute.
- In a mixing bowl combine the pasta, tomato and garlic mixture, pine nuts, lemon juice, lemon zest, and pesto. Gently stir to coat all of the pasta. Add pasta water a tablespoon at a time to get a nice smooth sauce to coat the pasta. You won't need very much.
Notes
For additional protein or to make this pasta a meal feel free to add chicken, shrimp, or salmon to the dish.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 563kcalCarbohydrates: 63gProtein: 15gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 145mgPotassium: 465mgFiber: 4gSugar: 5gVitamin A: 688IUVitamin C: 22mgCalcium: 104mgIron: 3mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!