Creamy Pesto Pasta with Roasted Tomatoes

Bynews dail

Jan 28, 2025

Creamy Pesto Pasta with Roasted TomatoesIngredients:
1 pound pasta (such as penne, fusilli, or rotini) 1 cup heavy cream 1/2 cup pesto (homemade or store-bought) 1/2 cup grated Parmesan cheese 1/4 cup grated Pecorino Romano cheese 1 pint cherry tomatoes, halved 2 tablespoons olive oil Salt and pepper to taste Fresh basil leaves for garnishInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Toss cherry tomatoes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes, or until slightly caramelized.
3.
Cook pasta according to package directions.
4.
While pasta is cooking, combine heavy cream, pesto, Parmesan cheese, and Pecorino Romano cheese in a saucepan over medium heat.
Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly (about 5 minutes).
5.
Drain pasta and add to the sauce.
Toss to coat.
6.
Add roasted tomatoes to the pasta and stir to combine.
7.
Season to taste with additional salt and pepper, if needed.
8.
Garnish with fresh basil leaves and serve immediately.
Tips:
For a richer flavor, use homemade pesto.
To add a touch of spice, add a pinch of red pepper flakes to the sauce.
Serve with a side of crusty bread to soak up the delicious sauce.
Leftover pasta can be stored in the refrigerator for up to 3 days.

Creamy Pesto Pasta with Roasted Tomatoes

Bynews dail

By news dail

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