Ingredients
Method
- Cook the pasta in salted water until al dente, according to the package directions.
- Meanwhile toast the pine nuts in a teaspoon of olive oil over medium heat until lightly golden. Stir almost constantly because this happens fast. Remove the pine nuts and set aside.
- In the same pan add 2 tablespoons olive oil and heat over medium high heat until hot. Add the cherry tomatoes and saute, shaking the pan to redistribute the tomatoes. Keep the pan moving until the tomatoes have started to blister and you see a few black marks develope. Some of the tomatoes may start to burst. Remove from the heat.
- Drain the pasta and toss with the pesto. Top with the blistered tomatoes, the pine nuts, shredded Parm, and a sprinkle of black pepper. Serve asap.
Nutrition
Notes
- To ensure your pasta is perfectly al dente, taste it 1-2 minutes before the package's suggested cooking time; it should have a slight bite without being raw.
- When toasting pine nuts, keep a close eye on them as they can burn quickly; they should be golden brown and fragrant, which typically takes just a couple of minutes.
- If you're short on time, feel free to use store-bought pesto; just make sure to taste and adjust the seasoning before tossing it with the pasta.
- For a delicious twist, toss in some sautéed seasonal vegetables like zucchini or bell peppers along with the blistered tomatoes for added color and nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in a pan with a splash of olive oil to revive the flavors without drying out the pasta.