Pesto Pasta with Oven Roasted Tomatoes
We made this in class using my dairy free basil pesto and it was a huge hit! It would be just as delicious with the lemon arugula pesto or the sun dried tomato pesto to change it up! This makes a perfect main dish, add protein if you like or leave it plain, OR serve it beside your favorite fish or chicken dish!
Ingredients:
1 lb. of your favorite pasta ( I like Barilla GF rotini)
1 cup dairy free pesto
2 pints organic cherry tomatoes
2 Tbsp. balsamic vinegar
2 Tbsp. avocado oil
1 14 oz. can artichoke hearts, quartered (frozen are perfect here as well)
1/4 cup pine nuts, toasted
Kosher salt & pepper
Ingredients:
Preheat oven to 400 degrees.
Place tomatoes onto rimmed sheet pan and toss with balsamic vinegar, avocado oil, kosher salt and pepper.
Roast for 20-30 minutes, until most liquid from the tomatoes has evaporated.
While tomatoes are roasting, cook pasta according to package directions to al dente and drain.
Toss pasta with pesto, artichoke hearts, and pine nuts. Taste and adjust seasoning.
When tomatoes are finished roasting, add tomatoes and toss gently, being careful not to break up the tomatoes too much.
Sprinkle with dairy free parmesan and serve.