Anthony's Nutty Pesto Pasta
This dish will impress your family and keep the kids asking for more! But shh…it’s so simple!
Prep Time: 5 min
Cook Time: 13 min
Serves: 4
Ingredients
- 16 oz. Rotelle
- 2 containers (7 oz each) refrigerated pesto with basil or reduced-fat refrigerated pesto with basil
- 1 1/2 cups grape tomatoes, cut in half
- Salt and pepper, to taste
- 1/4 cup walnuts, toasted and coarsely chopped
- 1/4 cup shaved or shredded Parmesan cheese
Directions
- Cook pasta according to package directions
- Return cooked pasta to the hot pan, off the heat, and stir in pesto. Stir gently until blended. Add tomatoes and stir gently. Season with salt and pepper to taste.
- Place in a large serving bowl and sprinkle with walnuts and Parmesan cheese.
- For a lighter pesto flavor, reduce pesto to 1 container.
- Toasting walnuts intensifies the flavor. To toast walnuts, place in a single layer in a baking pan. Bake at 350°F for 5 to 7 minutes or until toasted.
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