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Roasted Cherry Tomato & Pesto Bake

Ingredients

Roasted Cherry Tomatoes

  • 2 pints organic cherry tomatoes
  • 4-6 cloves organic garlic cloves, whole
  • 6-8 fresh basil leaves, whole
  • 1 tsp Kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1/8 tsp crushed red pepper flakes
  • 3 tbsp good olive oil

Italian Pesto

  • 1/2 cup pine nuts, toasted
  • 4 cloves garlic
  • 1 tsp lemon zest zest of 1/2 lemon
  • 3 oz fresh basil, stems removed 1 small box
  • 1/2 cup Parmigiano-Reggiano, freshly grated
  • 2 tbsp lemon juice 1 lemon
  • 1/2 cup good extra virgin olive oil
  • 1/2 tsp fresh cracked black pepper
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1/4 tsp Kosher salt

Pasta Bake

  • 1 lb Rigatoni or any short pasta
  • 1/2 cup Parmigiano- Reggiano
  • 2-3 fresh basil leaves for garnish

Instructions

Roasted Cherry Tomatoes

  • Add all of the ingredients into a small baking dish and toss making sure the tomatoes are well seasoned
  • Bake at 350 degrees for 20-25 minutes until the tomato skins are bursting, toss after about 15 mins

Italian Pesto

  • Toast the pine nuts over a med flame for 3-5 minutes until slightly golden brown
  • Add the pine nuts and remaining ingredients to a food processor or blender and blend until smooth 

Pasta Bake

  • Preheat the oven to 325
  • Cook the pasta according to the package for al dente
  • When pasta is ready, strain it and put it back into the hot pan
  • Stir in 3-4 tablespoons of the pesto and half of the Parmesan cheese 
  • Add about 1/2 teaspoon of lemon zest to the pasta in the hot pan and continue to stir
  • Transfer the pasta with the pesto sauce to a baking dish 
  • Add the roasted cherry tomatoes along with about 4 tablespoons of the oil from the tomatoes, do not add any of the basil from the roasted cherry tomatoes 
  • Top the pasta bake with the remaining Parmesan cheese and bake at 325 for about 20-25 minutes until the cheese begins to slightly brown and bubble 
  • Garnish with fresh basil 

Notes

To make this vegan, omit the Parmesan from the Pesto and add 1 teaspoon of nutritional yeast.
Use a breadcrumb topping for the pasta bake instead of the Parmesan by tossing 1 tablespoon of olive oil, 1/8 teaspoon of salt and 1/4 cup of Panko bread crumbs together and sprinkling over the top of the pasta.