Pesto Linguine with Cherry Tomatoes 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




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


  • Iron 34.0
  • Folate 84.0
  • Calcium 22.0
  • Vitamin A 14.0
  • Vitamin C 27.0
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Pesto Linguine with Cherry Tomatoes