This dish combines pasta, homemade pesto, and roasted baby hierloom tomatoes – which, of course, we found at Trader Joe’s.
(Note- this recipe makes a lot of pesto…enough for lots of servings of this dish…so cut the recipe down if you only want a little pesto with none to save!)
1/2 cup toasted pine nuts
4 cups lightly packed basil leaves
2 cloves chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra virgin olive oil
3/4 cup grated parmigiano reggiano
Toast the pinenuts (325 degrees for 8-10 minutes). Set aside and let cool.
Combine the first 6 ingredients in a food processor and pulse until combined. Slowly add the olive oil with the motor running. Add the cheese and pulse until it comes together.
Tomatoes: Place the tomatoes in a shallow dish, drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 15 minutes.
Pasta: Boil pasta in salted water until ready. Drain.
Combine – Mix pesto into pasta, add tomatoes, serve and enjoy!!