Summer Pesto Pasta
This recipe is a great way to use the bounty of your herb garden. Lunch, dinner, or meatless Mondays - this summer pesto pasta is packed with flavor and color.
Servings 6
Calories 427.8kcal
Ingredients
- 1 pound pasta rotini or penne
- 2 cups fresh herbs basil, cilantro, parsley or sage (or combination of)
- 1 garlic clove
- 2 tablespoons pine nuts
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup shredded Parmesan cheese
- 1 cup cherry tomatoes cut in half
Instructions
- Boil water in a pasta pot and cook the pasta according to the package directions.
- While the pasta is cooking, make the pesto. In a food processor or blender, combine the herbs, garlic, pine nuts, oil, salt and black pepper. Puree until smooth.
- Add the Parmesan cheese to the food processor and puree until well combined.
- Drain the pasta but do not rinse it.
- In a large bowl, combine the pasta, pesto and cherry tomatoes.
Nutrition
Calories: 427.8kcal | Carbohydrates: 59.6g | Protein: 14.2g | Fat: 14.8g | Saturated Fat: 3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8g | Cholesterol: 5.7mg | Sodium: 539.9mg | Potassium: 364.4mg | Fiber: 3.4g | Sugar: 3g | Vitamin A: 1.872IU | Vitamin C: 32.4mg | Calcium: 147mg | Iron: 2.7mg