Pasta with Pesto, Roasted Cherry Tomatoes and Garlic


Cherry tomatoes were on sale last week, and we had some leftover basil we needed to use, so Lindsey and I joined forces and made this pasta dish!  It’s really easy and so good.

1 pkg spaghetti noodles, cooked and hot (I use whole wheat)
2 boxes of cherry tomatoes
olive oil
10 garlic gloves, skins on

for the pesto:
1 cup fresh basil leaves, packed
1/4 cup freshly grated Parmesan cheese (opt. – leave out for plant-based.  Try adding in some nutritional yeast instead)
1/4 cup extra virgin olive oil
1/6 cup pine nuts
2 medium sized garlic cloves, minced

1. Pre-heat oven to 450. Line a baking dish with aluminum foil. Spray the foil with a little olive oil spray.  Add the tomatoes and the garlic, keeping the skin on. You can take the skin off later. Spray the tomatoes and garlic with a little more olive oil, and a few shakes of salt and pepper. Then roast it in the oven at 450 for about 30 minutes. When they are done they should look like this:

2. While the tomatoes are cooking, make the pesto. Combine all ingredients except olive oil and salt and pepper in a food processor or blender and give it a rough chop. I leave the cheese out for the vegan “thang.”  Then slowly add the olive oil, scraping the sides every once in a while. Add salt and pepper to taste.

3. When the tomatoes are done, take off the skins of the garlic cloves carefully. I usually do this with two forks. Then in a large bowl, combine your noodles, tomatoes, garlic, and all of the pesto. Then just stir until combined and you’re ready to eat!


One thought on “Pasta with Pesto, Roasted Cherry Tomatoes and Garlic

  1. Pingback: Kim’s Best of 2009 « Cooking Devushki

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