{"id":2679,"date":"2016-07-15T18:01:09","date_gmt":"2016-07-15T18:01:09","guid":{"rendered":"http:\/\/betondinner.com\/?p=2679"},"modified":"2018-04-30T00:36:56","modified_gmt":"2018-04-30T00:36:56","slug":"pesto-pasta-burst-tomatoes","status":"publish","type":"post","link":"https:\/\/betondinner.com\/pesto-pasta-burst-tomatoes\/","title":{"rendered":"Pesto Pasta with Burst Tomatoes."},"content":{"rendered":"

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The irony of this post is that it has taken me a Whole Lot Longer to find time (and, you know, 2 hands) to type it than it did to actually make and consume. Pesto pasta\u00a0is a great summer meal since it’s ready in the time it takes to cook the noodles, which is a plus in my book (even when I’m not holding\/wearing\/feeding a newborn)!<\/p>\n

So: start the water to cook your pasta. Whip up the pesto<\/a><\/span> (or you can buy it – but it really does only take 5 minutes).<\/p>\n

\"Quick<\/a><\/p>\n

Heat up a skillet with olive oil and toss in cherry or grape tomatoes. Let them cook\u00a0for a few minutes with salt and pepper until their skins begin to split and burst. (Even if you’re not exactly paying attention, you’ll hear them start to sizzle more earnestly as their juices leak out!)<\/p>\n

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See how\u00a0some of the skins have split open?\u00a0Keep going\u00a0until all the tomatoes have burst.\u00a0<\/em>They\u00a0don’t continue cooking when you add the pasta, so\u00a0don’t be afraid of overcooking them.<\/i><\/p>\n

Drain the pasta, and save some of the cooking water<\/strong>! It’s the perfect thing to toss with the pasta + pesto to smooth things out and help it all get coated. I added a few tablespoons of it right to the skillet to deglaze it and get all that good tomato flavor, then dumped in the pasta and added dollops of pesto, tossing everything gently together. Taste a noodle or two and adjust if you need to (more pesto, more cooking water, salt and pepper…), then serve it with an extra sprinkle of Parmesan cheese!<\/p>\n

\"Quick<\/a><\/p>\n

I love the sweet summer tomatoes with the intense flavors of the pesto – so much basil, so much salty Parm, a little punch of garlic – yum. We ate it as a meatless meal, but pesto pasta is also a great side dish to serve with grilled chicken<\/a><\/span> (or cook some quick and easy pan-seared chicken<\/a><\/span>, right in the skillet\u00a0before the tomatoes, and slice it up on top of the pasta).<\/p>\nPrint<\/a>

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