Pesto Pasta with Roasted Tomatoes
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Ingredients 
Tomatoes ready for Roasting 
When you have basil and you have tomatoes, this is a great combination. First, you make the Pesto with the Basil, then you make the pasta, and you roast the tomatoes. Put them altogether and you have a delicious side dish to go with steaks, chops, or anything grilled.
Pesto Pasta with Roasted Tomatoes
Category
Italian & Mediterranean Recipes
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1# Pasta – Linguini or Fettuccine
- 1 cup of Pesto
- 2 cups of cherry tomatoes, halved
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 Tbsp Italian Seasoning
- Kosher salt and ground pepper, to taste
- Parsley, for garnish
Instructions
- Preheat the oven to 425 degrees F.
- Start a large pot of well salted water (2-3 quarts) to boil
- Slice the tomatoes in half
- Place the halved tomatoes in a large bowl, add the oil, garlic powder, Italian Seasoning, salt and pepper and toss.
- Cover a half sheet pan with foil and spread the tomatoes on the pan.
- Roast the tomatoes in the oven for 10-15 minutes, until soft.
- When the water comes to a boil, add the pasta and cook to el dente’
- When the pasta is done, drain it and then stir the pesto through.
- Place the roasted tomatoes over the top of the pasta and stir through before serving,
- Garnish with some fresh chopped parsley.