Pacific Coast Producers
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Pacific Coast Producers

Pesto Pasta with Tri-Color Tomatoes

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Course Main Course, Side
Servings 5 people

Ingredients
  

For the pesto

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

For the pasta

  • 1 pound whole grain pasta
  • 1 can of 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

Instructions
 

  • 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 pepper, 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:
Canned Product Tomatoes

Did You Know?

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