Friday, March 16, 2012

Pesto Pasta with Roasted Tomatoes

Went to take a ride in Pee Wee tonight, so we didn't get home till like 7 - and I was STARVING!  This made 2 servings at our household tonight -- haha!!  but it was so quick and easy, so we were eating right away!  ahhh I want more....!!

Makes 4 main dish servings / 6 side dish servings: OBB Cookbook

1 pint cherry or grape tomatoes
8oz mushrooms, sliced (about 3 cups)
3-4 tablespoons olive oil
salt / pepper
8 oz bow tie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/2 cup freshly shredded Parmesan cheese

Preheat oven to 425 - bring a large pot of water to boil.

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers, making sure everything is coated with olive oil.  Sprinkle lightly with kosher salt and freshly ground pepper.  Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.

When the water comes to a boil, add 2 teaspoons salt and pasta to the water and cook according to package directions.

While the pasta is cooking, place the pine nuts in a small skillet over medium heat.  Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes.

To assemble, toss the hot drained pasta with pesto and Parmesan cheese.  Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

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