Linguini with Roasted Tomato Pesto

So Spring Break is happening and as of Friday, I will be in (drums rolling) Las Vegas. I cannot promise to be posting anything for the next week as I will be to busy being a Show Girl but I will really try. I am hoping though to visit some of the celebrity chef restaurants in the area and maybe get inspired by one dish or another. But for now, enjoy this delicious Roasted Tomato and Garlic Pesto Linguini with Mozzarella dish.

Ingredients: 2 plum tomatoes roughly chopped (or 1 lb cherry tomatoes), 1/2 cup pesto, 10 garlic cloves, 1 cup olive oil, 1/4 cup grated parmesan, 1/2 cup chopped mozzarella cheese, salt and pepper to season

Begin by preheating the oven to 375. To a pot of boiling water add the linguini and cook according to instructions. In a ramekin immerse the garlic cloves in olive oil. Add to the oven and roast for 30 minutes.

Add the tomatoes to a baking dish. Sprinkle with olive oil, salt and pepper and roast for 20 minutes.

Add the garlic, tomatoes and the oil that the garlic was cooked in into the blender

Add pesto and parmesan

Blend together until smooth and pour sauce over cooked linguini.

Mix together and serve with mozzarella on top




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Filed under Main Course, Pasta, Vegetarian

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