Carmelina Pesto with Roasted Cherry Tomatoes

Servings:

4-6

Quantity

Ingredients

2, 14.28 oz cans

Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini), drained and roasted

1/2 cup + drizzle

Extra virgin olive oil

To taste

Kosher salt

To taste

Black pepper

8 ounces

Fresh basil, washed and stems removed

1 cup + garnish

Parmesan cheese, grated

1 cup + garnish

Pine nuts, toasted

5 each

Garlic cloves

1, 16 oz box

Farfalle Pasta, cooked al dente, pasta water reserved

Place Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) on a large sheet pan, drizzle with olive oil and season with a pinch of salt and pepper. Roast in a 375°F oven until lightly charred; about 10 minutes.
In a food processor or blender add basil, Parmesan, toasted pine nuts, garlic, and salt and pepper to taste. Blend ingredients for about 30 seconds, remove lid and scrape ingredients down the side of bowl until well incorporated. Continue to blend for another minute, slowly drizzling in the olive oil. Pesto should be smooth and the consistency of a thick sauce.
Place pesto into a large bowl and carefully toss with cooked pasta. If sauce is too thick, add a scoop of pasta water and continue to toss until desired consistency.
Garnish pasta with Parmesan, toasted pine nuts and roasted Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini). Mangia bene and enjoy!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™