Pesto Linguine with Cherry Tomatoes

Author: Canadian Living

Take the opportunity that August brings by enjoying foods fresh from the garden. Quickly broiling or roasting tomatoes in a toaster oven heightens their juicy richness without heating up the kitchen. Serve with steamed broccoli.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 2 cups grape tomatoes
  • 2 cups cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb linguine
Pesto:
  • 2 cups packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nut
  • 1/4 cup walnut
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves minced

Method

Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Thread tomatoes onto skewers. In small bowl, whisk together vinegar, oil, salt and pepper; brush over tomatoes. Place on foil-lined pan; broil, turning once, until softened, split and slightly browned, about 4 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and return to pot. Add pesto and tomatoes; toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 968 mg
  • Protein 23 g
  • Calories 753.0
  • Total fat 33 g
  • Cholesterol 10 mg
  • Saturated fat 6 g
  • Total carbohydrate 93 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pesto Linguine with Cherry Tomatoes

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