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You are here: Home / 10 Ingredient Meals / Roasted Tomato Pesto Pasta

April 15, 2016 By Kaitlin 3 Comments

Roasted Tomato Pesto Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DareToPairĀ #CollectiveBias

Hooray for spring! The weather may be warming up, but that doesn’t mean I’m going to give up my beloved pasta! However, IĀ can at least lighten up my weekly pasta a bit. My favorite way to add a little spring to my pasta? Pesto, like in this recipe for Roasted Tomato Pesto Pasta!

Roasted Tomato Pesto Pasta #DareToPair

Pairing fresh ingredients with pasta can really lighten up a comfort food favorite like pasta. I added in some slow roasted cherry tomatoes to add a bitĀ of tomatoey goodness to the dish.

Roasted Tomato Pesto Pasta #DareToPair

Barilla has a few Better for You Pasta’s to make lightening up you pasta dish even easier. I picked up a box of Barilla ProteinPLUS Rotini Pasta from Walmart; other options available at Walmart include Whole Grain Pasta, Veggie Pasta and Gluten Free Pasta.

Note: there is a great Ibotta offer right now forĀ Buy any 3 select varieties of Barilla Products and earn $1.00 at Walmart! Details can be found at the link above.

PicMonkey Collage

Barilla ProteinPLUS has 17g of protein from all-natural vegetarian ingredients, so it’s a great way to add more protein to your pasta meals without adding meat or seafood.

Roasted Tomato Pesto Pasta #DareToPair

Ingredients:

  • 2 pints cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ground pepper, to taste
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups fresh basil leaves, packed
  • 2Ā garlic cloves, roughly chopped
  • 1/2Ā cup oliveĀ oil
  • salt and pepper, to taste
  • 1/2 cup gratedĀ pecorinoĀ cheese
  • 1 box of Barilla ProteinPLUS Rotini (or Spaghetti)
  • shaved Parmesan, for garnish

To make the roasted tomatoes, preheat your oven to 450 degrees F. Halve all of your tomatoes and add to a jelly roll pan. Drizzle with olive oil and balsamic vinegar and season with the garlic, sugar, salt and pepper. Toss to combine.

IMG_4630

Add to the oven and cook for 20-30 minutes, or until the tomatoes are browned.

IMG_4640

While waiting for the tomatoes to roast, bring a large pot of water to a boil.

While waiting for the water to boil, make your pesto. Toast the pine nuts over medium heat for a few minutes or until fragrant.Ā Add to a food processor with the basil and garlic and process until finely chopped.

IMG_4632

IMG_4634

While the processor is running, add the olive oil through the chute until the mixture is well combined.

IMG_4635 IMG_4637

Season with salt and pepper and add in the pecorino cheese. Process until fully combined.

IMG_4639 IMG_4643

When the water is boiling, season with salt and add in the rotini.

IMG_4644

Cook for 10-11 minutes and drain. Add to a bowl and mix in 1/2 of the pesto mixture. Ā If you’d like to add more, feel free.

IMG_4645

Top with the roasted tomatoes and shaved Parmesan cheese. Serve with the leftover pesto, so that you can top your pasta with additional pesto.

Roasted Tomato Pesto Pasta #DareToPair

The pesto makes this pasta recipe so bright and springy. I love the bright green color with the pretty tomatoes!

Roasted Tomato Pesto Pasta #DareToPair

The roasted tomatoes add some sweetness to the dish, balancing out the pesto flavor.

Roasted Tomato Pesto Pasta #DareToPair

The ProteinPLUS pasta is nice and filling too! How would you lighten up a pasta dish for spring?

Roasted Tomato Pesto Pasta #DareToPair

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Roasted Tomato Pesto Pasta #DareToPair

Cook Time: 40 minutes

Yield: 4 servings

Roasted Tomato Pesto Pasta #DareToPair

Ingredients

  • 2 pints cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ground pepper, to taste
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • 1/2 cup grated pecorino cheese
  • 1 box of Barilla ProteinPLUS Rotini (or Spaghetti)
  • shaved Parmesan, for garnish

Instructions

  1. To make the roasted tomatoes, preheat your oven to 450 degrees F.
  2. Halve all of your tomatoes and add to a jelly roll pan.
  3. Drizzle with olive oil and balsamic vinegar and season with the garlic, sugar, salt and pepper. Toss to combine.
  4. Add to the oven and cook for 20-30 minutes, or until the tomatoes are browned.
  5. While waiting for the tomatoes to roast, bring a large pot of water to a boil.
  6. While waiting for the water to boil, make your pesto. Toast the pine nuts over medium heat for a few minutes or until fragrant.
  7. Add to a food processor with the basil and garlic and process until finely chopped.
  8. While the processor is running, add the olive oil through the chute until the mixture is well combined.
  9. Season with salt and pepper and add in the pecorino cheese. Process until fully combined.
  10. When the water is boiling, season with salt and add in the rotini.
  11. Cook for 10-11 minutes and drain. Add to a bowl and mix in 1/2 of the pesto mixture. If you'd like to add more, feel free.
  12. Top with the roasted tomatoes and shaved Parmesan cheese. Serve with the leftover pesto, so that you can top your pasta with additional pesto.
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Filed Under: 10 Ingredient Meals, Europe, Italy, Main Dish, Meatless, Pasta, Vegetarian, Weeknight Meal Tagged With: #DareToPair, Balsamic Vinegar, Barilla, Basil, Cheese, Cherry Tomatoes, Garlic, I Can Cook That, Meatless, Parmesan, Pasta, Pecorino, Pesto, Pine Nuts, ProteinPLUS, Recipe, Roasted, Rotini, Tomato, Vegetarian

Comments

  1. Rahul @samosastreet.com says

    April 15, 2016 at 8:33 pm

    That looks ridiculously good, I am a HUGE pesto lover, made me feel hungry when I’ve only just eaten. I wish I could grab a bowl of this DELISH!
    Rahul @samosastreet.com recently posted..Zucchini Pasta with Creamy Yogurt SauceMy Profile

    Reply
  2. Stephanie says

    April 16, 2016 at 3:34 pm

    This looks so yummy! I love pesto – and this is a great way to add it in. The added protein is a great bonus!! #client

    Reply
  3. Mary Frances says

    April 19, 2016 at 3:05 pm

    Yummy!!! This looks so good! šŸ™‚ I haven’t had pesto in a while. I’m going to have to try this out soon!

    Reply

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