I am cooking out of Rush-Hour Recipes this week and this is one of the recipes I chose. I LOVE it!! I am a real fan of pesto to begin with and this recipe is so easy and delicious I could have eaten the whole bowl myself. I ate it for dinner last night hot and for lunch today cold. I had to add some pesto today just to loosen it up a bit but I loved it both ways and I know I’ll be using this recipe over and over.
The recipe was submitted by Barbara Bargdill of Gooseberry Patch.
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Pasta Pesto & Cherry Tomatoes
12 oz box of rotini or fusilli pasta, uncooked
3 cups cherry tomatoes, quartered ~ I used grape tomatoes, halved
salt to taste
1/4 cup basil pesto ~ I used slightly more
1 1/2 cups shredded mozzarella cheese
Garnish with grated Romano cheese if desired
Cook pasta according to the package until tender and drain, reserving one cup of the cooking liquid in case it’s needed to moisten the pasta. Return pasta to the cooking pot.
In a bowl, toss the quartered tomatoes with the salt and then the pesto.
Add tomato mixture to the pasta and add some of the cooking liquid at this point if it’s needed. I did need a little but probably less than 1/4 cup.
Add the mozzarella cheese and toss. After plating, add the Romano to the top of the pasta on each plate.
Makes 4 servings as a main dish; 6-8 as a side dish.