Pesto Pasta with Tri-Color Tomatoes

This recipe works for: Lunch | Main Dish | Side

Serving Size: 5

For the pesto:

  • 1 bunch fresh basil, about 1 1/2 cups tighly packed
  • 1/4 cup lightly toasted blanched almonds
  • 1 large garlic clove
  • Juie of 1 lemon
  • 1/4 cup extra virgin olive oil

For the pasta:

  • 1 pound whole grain pasta
  • 1 can Tri-Color Salad Ready Tomato Wedges, drained
  • 1 garlic clove, finely minced
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • Grated Pecorino Romano or Parmesan cheese

Directions:

Place pesto ingredients into a food processor and pulse until you reach your desired consistency. In a large bowl, toss Tri-Color Salad Ready Tomato Wedges (drained) with red pepper flakes, garlic, and salt and peper, and set aside. Bring a large pot of lightly salted water to boil; cook pasta until “al dente”. Drain pasta; return to pot. Add pesto and tomatoes and toss with hot pasta over medium high heat until piping hot. Serve, topping with grated cheese as desired. Enjoy!

Recipe Source:

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.