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When it comes to comfort food that tantalizes the taste buds, Creamy Roasted Tomato Pesto Pasta stands out as a vibrant and delectable option. This dish marries the rich, savory flavors of roasted tomatoes with the fresh, herbaceous notes of homemade pesto, all enveloped in a luscious cream sauce. Each bite is a harmonious blend of textures—from the creamy sauce coating the pasta to the tender, caramelized tomatoes that burst with flavor. The use of seasonal ingredients, particularly ripe tomatoes and fragrant basil, elevates this dish beyond the ordinary, making it a perfect choice for any occasion, whether it's a casual weeknight dinner or an elegant gathering.

Creamy Roasted Tomato Pesto Pasta

Discover the deliciousness of Creamy Roasted Tomato Pesto Pasta, a perfect blend of roasted tomatoes, fresh basil pesto, and a rich cream sauce. This vibrant dish is a celebration of seasonal ingredients that elevate its flavor profile, creating a comforting meal for any occasion. Learn how to roast tomatoes to enhance their sweetness, make a homemade pesto, and choose the right pasta for an unforgettable culinary experience. Perfect for weeknight dinners or elegant gatherings!
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Ingredients
  

For the Roasted Tomatoes:

2 pints cherry or grape tomatoes

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

For the Pesto:

2 cups packed fresh basil leaves

¼ cup pine nuts (or substitute with walnuts)

2 cloves garlic, minced

½ cup freshly grated Parmesan cheese

½ cup extra virgin olive oil

Salt and freshly ground black pepper to taste

For the Pasta:

12 oz pasta of your choice (penne, fusilli, or spaghetti work well)

1 cup heavy cream

1 teaspoon freshly squeezed lemon juice

Fresh basil leaves for garnish

Extra Parmesan cheese for serving

Instructions
 

Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cherry tomatoes with olive oil, salt, and pepper, tossing to coat. Spread the tomatoes out in a single layer. Roast in the preheated oven for 25-30 minutes until they are soft, blistered, and slightly caramelized, enhancing their natural sweetness.

    Make the Pesto: While the tomatoes are roasting, prepare the pesto. In a food processor, add the basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until the mixture is finely chopped. With the processor running, gradually pour in the olive oil until the pesto becomes smooth and creamy. Taste and season with salt and pepper as needed.

      Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook your chosen pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water; then, drain the pasta and immediately return it to the pot.

        Combine Ingredients: Add the roasted tomatoes to the pot of pasta along with the prepared pesto and heavy cream. Toss everything together until the pasta is well coated with the sauce. If the sauce is too thick for your liking, gradually add some reserved pasta water until you achieve your desired consistency.

          Finish with Flavor: Stir in the lemon juice to brighten the dish. Taste the pasta and adjust the seasoning with additional salt and pepper, if necessary.

            Serve: Divide the creamy roasted tomato pesto pasta among serving plates. Garnish each plate with fresh basil leaves and a generous sprinkle of extra Parmesan cheese. Enjoy every delectable bite!

              Prep Time, Total Time, Servings: 15 mins | 1 hr | Serves 4