Cavatappi With Roasted Cherry Tomatoes Recipes

CAVATAPPI WITH ROASTED CHERRY TOMATOES AND PESTO

Steps:

• Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper and coat it with nonstick cooking spray. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 2 tablespoons olive oil. Season with salt and pepper. Roast for about 30 minutes, until they are wrinkley and slightly collapsed.
• While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add 1/3 cup of the oil, a bit of salt and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in.
• Cook the cavatappi according to package directions. Reserve ½ cup of the cooking water, and drain the pasta. Toss the pasta with the cooking water, remaining 2 tablespoons olive oil (more if it seems dry) and half of the roasted tomatoes (discard the thyme sprigs), and transfer to a serving bowl. Distribute the rest of the tomatoes over the pasta, dollop the pesto on top, and toss. Add more olive oil if desired. Serve hot, warm or cold.

CAVATAPPI WITH SMOKED CHICKEN, SPINACH PESTO AND CHERRY TOMATOES

Steps:

• Cook pasta according to directions.
• Drain well.
• In a large mixing bowl combine the cooked pasta, Spinach-Basil Pesto, recipe #217019, smoked chicken, cherry tomato halves.
• Toss well.
• Spoon into six bowls.
• Evenly sprinkle walnuts and cheese.
• Serve.