Friday, August 20, 2010

Roasted Tomatoes with Feta and Pesto Farfalle

Phew. Sorry it's taken me so long to get up such a simple recipe. Seems a little anticlimactic. If you had a chance to make pesto or see some in the freshly-prepared section of your grocery store here's a quick, easy dinner or lunch. I wasn't sure how Lincoln, my almost-five-year-old, would take to pesto, but he asks for green pasta for dinner three out of five nights. Which is good since I used up the rest of my basil in the garden this week to make more. This stuff is like gold though with the ingredients--fresh basil, olive oil, fresh grated Parmesan cheese and pignoli aren't the cheapest things in the store. Luckily, the flavors are so intense a little goes a long way. If you have some leftover grilled or rotisserie chicken from a previous meal, that would go great in here too.

Roasted Tomatoes with Feta and Pesto Farfalle
5 cups farfalle, cooked and drained, still hot
5 Tb pesto
1 small package grape tomatoes
feta cheese crumbles
oil, salt, pepper

Wash grape tomatoes and toss in 1 Tb olive oil. Season with salt and pepper. Roast in the oven at 400' for 10 minutes or so, until they split and pop and start to darken. Remove from the oven. Toss the pasta in the pesto lightly to coat. Add the grape tomatoes and toss. Add feta cheese to taste and toss very lightly. Salt and pepper to taste.


  1. P.S. Facebook Athenos feta cheese and you'll get a BOGO Free coupon in the coupon section.

  2. Also, Barilla has this awesome new product out called Barilla PLUS. In each serving, there's 10g of protein from legumes and 4g of fiber from flaxseed, semolina and multigrains like spelt. Great choice for picky kids who will only eat pasta at dinnertime.


Related Posts Plugin for WordPress, Blogger...