Summertime's farm fresh tomatoes are my favorite ingredient to use for everything from salads to pastas. With a bountiful crop of basil I made an easy pesto sauce, roasted farm fresh colorful cherry tomatoes and tossed with cooked pasta. A wonderfully easy, quick summer time dinner that everyone will enjoy!
Farm Fresh Tomatoes Pesto Pasta
1 pint tricolor cherry tomatoes
2 tablespoon olive oil
1/2 sea salt
1/8 teaspoon crushed red pepper
1 cup basil leaves
1/4 cup pine nuts, toasted
1/2 cup Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 tablespoon butter
1 pound thin spaghetti, cooked according to directions.
Preheat oven to 350. Toss tomatoes, oil, salt and crushed pepper. Place in baking dish roasting for 20 minutes or until tomatoes start to burst.
In a food processor combine remaining ingredients except for spaghetti. Processor until smooth.
Toss pesto with hot spaghetti, top with tomatoes. Serve 4