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:
- 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!
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