Pesto Pasta with Tri-Color Tomatoes

This recipe works for: 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:


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!

Did You Know?

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