Thursday, August 7, 2008

Pesto Penne

After our trip to Tanglewood I had some extra pesto and mozzarella to do something with, so I whipped up this super-simple pasta dish. First, I cooked some whole-wheat penne. Meanwhile, I sliced some cherry tomatoes in half and roasted them in the oven at 475 degrees for about 15 minutes. Last, I just mixed the pasta with the pesto, tomatoes, and diced mozzarella cheese. Done!

4 comments:

Joelen said...

That's some pesto goodness! Do you have a specific whole wheat pasta brand you recommend?

Joelen said...

That's some pesto goodness! Do you have a specific whole wheat pasta brand you recommend?

KC720 said...

Joelen - We've been getting Ronzoni lately and it seems to pass the hubby's taste-test (he has a general aversion to non-white pastas). Now that I'm thinking about it, it might be multi-grain rather than whole-wheat, but it still has a good amount of fiber.

That Girl said...

I love roasted cherry tomatoes. I can't decide which I like better in my pasta though because I definitely like fresh cherry tomatoes too!