Pesto Pasta with Roasted Tomatoes

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

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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.