Pasta with Pesto, Roasted Cherry Tomatoes and Garlic

IMG_1670

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
salt
pepper

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
salt
pepper

Directions:
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:
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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!

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

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

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