Easy Pesto Pasta

By Chanie Salzer

If you’re short on time, this pesto recipe is quick, easy and delicious! Before your guests even realize you’re whipping something up, they’ll already be eating a delicious plate of pasta.

1 jar store-bought pesto
2 cups heavy cream
½ cup Parmesan cheese, plus additional for garnish
1 cup grape tomatoes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 box fettuccine, cooked according to package instructions

1. Preheat oven to 375°F.
2. Heat pesto, heavy cream and Parmesan cheese in a medium saucepan over medium-low heat. Bring to a boil, then reduce heat and simmer for 5-8 minutes.
3. Spread tomatoes on a baking sheet and drizzle with olive oil, salt and pepper. Roast for ten minutes or until tomatoes look golden and blistery.
4. Toss with hot pasta to serve.

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