Basil Pesto Pasta With Cherry Tomatoes Recipes

PESTO PASTA WITH CHERRY TOMATOES

Steps:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

BASIL PESTO PASTA WITH CHERRY TOMATOES

Steps:

• Preheat the oven to 180°C / 350°F
• Slice the tomatoes in half (optional). Then place your tomatoes in a roasting pan together with mushrooms, garlic, fresh thyme, oregano, chilli flakes and olive oil. Toss and mix.
• Roast for between 20 and 30 minutes.
• While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Just before draining, remove a cup of pasta cooking water.
• After roasting the tomatoes for 20 to 30 minutes, add the wine or balsamic vinegar to the roasting dish and return to the oven for another five to eight minutes.
• Remove from the oven and scrape off all that yumminess from the bottom of the roasting pan. Add the pasta to the tomatoes in the roasting pan and toss to combine.
• Add dollops of pesto and splashes of the reserved pasta water to loosen and to create this super delicious sauce!
• Serve with extra spoons of pesto and fresh lime juice and zest if desired.

PASTA WITH CHERRY TOMATOES & PESTO

Steps:

• Put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
• Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
• When pureed, push down the sides and add basil, salt and oil, puree.
• Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle).
• Put pesto in a small bowl.
• You should have about 3/4 cup pesto.
• Cook pasta according to package directions until firm but tender, about 10 minutes.
• Drain pasta, reserving 1/2 cup of the cooking water.
• Put pasta in a large mixing bowl.
• Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
• Add tomatoes, toss again and serve.
• Pass around additional grated cheese if desired.