Pesto Pasta With Roasted Tomatoes
Cooking Instructions
- 1
Grease a baking sheet with olive oil. Cut the cherry tomatoes in half and place them cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until tender and slightly browned.
- 2
Cook the pasta according to package instructions until al dente.
- 3
Reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- 4
In a large bowl, mix together the minced garlic, basil pesto, and half of the grated Parmesan cheese.
- 5
Add the hot pasta to the bowl with the pesto mixture. Toss until the pasta is coated in the sauce. If the sauce is too thick, add a small amount of the reserved pasta cooking water until it reaches the desired consistency.
- 6
Add the roasted cherry tomatoes to the pasta and toss to combine.
- 7
Serve the pesto pasta with the remaining Parmesan cheese on top. Enjoy!
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