Pasta with Pesto and Blistered Tomatoes
A quick meatless meal bursting with fresh flavors.
Servings: 4 -6
Ingredients
- 3/4 lb pasta*
- coarse salt and fresh cracked black pepper
- olive oil
- 2 Tbsp pine nuts
- 30 small round cherry tomatoes
- 1/2 cup homemade pesto, or more to taste., homemade recipe here
- Parmesan, shaved, for garnish
Instructions
- Cook the pasta in salted water until al dente, according to the package directions.
- Meanwhile toast the pine nuts in a teaspoon of olive oil over medium heat until lightly golden. Stir almost constantly because this happens fast. Remove the pine nuts and set aside.
- In the same pan add 2 tablespoons olive oil and heat over medium high heat until hot. Add the cherry tomatoes and saute, shaking the pan to redistribute the tomatoes. Keep the pan moving until the tomatoes have started to blister and you see a few black marks develope. Some of the tomatoes may start to burst. Remove from the heat.
- Drain the pasta and toss with the pesto. Top with the blistered tomatoes, the pine nuts, shredded Parm, and a sprinkle of black pepper. Serve asap.
Notes
*I used an imported Italian pasta in a large loose curl shape.
Nutrition
Calories: 434 kcal · Carbohydrates: 69 g · Protein: 13 g · Fat: 12 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Sodium: 19 mg · Potassium: 498 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 625 IU · Vitamin C: 29 mg · Calcium: 33 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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