Vegetarian Tomato-Basil Pesto Pasta

Recipe

Vegetarian Tomato-Basil Pesto Pasta

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

6
Servings
30min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
4 c. cherry tomatoes, quartered, divided
1 c. chopped basil, plus more for garnish
½ c. Hy-Vee natural almonds, toasted, divided
⅓ c. Hy-Vee Select extra-virgin olive oil, plus more for drizzling on pasta
2 clove(s) garlic
Hy-Vee kosher sea salt and Hy-Vee ground black pepper, to taste
1 (12 oz) pkg Hy-Vee pasta, such as tri-color rotini or bow tie, cooked according to package directions
1 (8 oz) pkg mozzarella pearls

Directions

  1. For the pesto, in a food processor combine 1 cup tomatoes, basil, 1/3 cup almonds, olive oil and garlic. Process ingredients until smooth. Add remaining almonds and pulse the food processor until almonds are coarsely chopped for a chunky texture. Season to taste with salt and pepper.
  2. In a large bowl, combine cooked pasta, pesto, mozzarella pearls and remaining tomatoes. Drizzle with olive oil, if desired, and garnish with basil.
  3. *Roasted tomato variation: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place 9 Roma tomatoes, halved, on sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 1 hour, chop and use in place of fresh tomatoes in recipe.

Nutrition facts

Servings

520 Calories per serving

Amounts Per Serving

  • Total Fat: 28g
  • Cholesterol: 25mg
  • Sodium: 120mg
  • Total Carbohydrates: 50g
  • Protein: 18g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Back to School 2015.