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Shell Pasta with Pesto and Roasted Tomatoes

Shell Pasta with Pesto and Roasted Tomatoes

Shell Pasta with Pesto and Roasted Tomatoes is fresh, vibrant, and bursting with flavor. Serve it hot for dinner or cold for lunch-- it's versatile and always a crowd-pleaser! Check out Marley of Marley's Menu to see more yummy recipes! 
For the Pesto
-1 cup fresh basil
-2 cups fresh arugula
-1/2 lemon, juiced
-1/4 cup pine nuts
-2 cloves garlic
-1/3 cup extra virgin olive oil
-1/4 cup Parmesan
-1/8 teaspoon salt
-1/8 teaspoon black pepper
Other Ingredients
-8 ounces grape tomatoes
-1 tablespoon extra virgin olive oil
-Cassava Kitchen Shells  
1. Preheat your oven to 425°F.
2. Slice your grape tomatoes lengthwise and place them on a lined baking sheet with their inside facing up. Drizzle 1 tablespoon of olive oil on top and roast for 20 minutes.
3. Add all of your pesto ingredients to a blender or food processor and blend on high until smooth. Set aside.
4. Cook pasta according to the directions on the box. Reserve 1/4 cup pasta water and drain the rest. 
5. Transfer pasta to a large serving bowl. Mix pesto in and assess the consistency. If it seems a little dry, add the pasta water 1 tablespoon at a time until the desired consistency is achieved.
6. Stir in roasted tomatoes, crack on a little extra black pepper and enjoy either hot or cold!
Pro Tips
- It's best to line your baking sheet with tin foil rather than parchment paper when your oven is hotter than 420 °F
-This dish is served better cold as leftovers-- heating it will significantly mellow the flavor of the herbs and garlic. It will keep for 3-5 days covered in the refrigerator
- For a quicker meal, you can buy ready-made pesto. Add 7 ounces of store-bought pesto to cooked Cassava Kitchen shells and roasted tomatoes
Click here to check out Marley's Instagram and give her a follow! For more recipes made by Marley, click here to get cooking!


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