Pesto Pappardelle (Pasta with pesto and tomatoes)
Wide noodles tossed with pesto and topped with blistered tomatoes.
Servings: 4
Calories: 437kcal
Ingredients
- 12 ounces Pappardelle or similar like Tagliatelle or fettuccine
- 2 teaspoons Kosher salt for salting the pasta water
- ½ cup pepita basil pesto or store-bought basil pesto
- ½ cup cherry or grape tomatoes
- Parmesan cheese shaved for garnish
- fresh basil leaves for garnish
Instructions
- Bring a pot of water to a boil. Add the salt and then add the pasta. Cook according to package directions. Before draining the pasta, reserve 1 cup of the pasta water.
- Meanwhile, heat a skillet over medium heat. Add a drizzle of oil and add the tomatoes. Saute until the tomatoes start to blister. Set aside.
- Drain the pasta (after reserving some pasta water), and return the pasta to the pot. Add the pesto and toss to coat the pasta with the pesto. Add ½ cup of the pasta water and toss the pasta to create a sauce. Add additional pasta water if necessary to help the sauce come together.
- Serve and garnish with the tomatoes, shaved parmesan, and fresh basil.
Nutrition
Calories: 437kcal | Carbohydrates: 62g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1249mg | Potassium: 288mg | Fiber: 4g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 3mg