Pasta with parsley pesto and roasted tomatoes on the vine

I am doubling up on recipes lately. Same as the previous zucchini “noodles” recipe but with real pasta this time. I was fascinated by the way chefs roll up the pasta into a cylinder and had to figure it out. I think it’s coming along and it was fun. I used a two pronged grill fork, wrapped the pasta around it, placed it on the plate and pulled the fork out. If you have dexterity, which I don’t, you can do it with chopsticks.

Cook the pasta al dente, roll into a cylinder or twirl into a bowl, Either spoon pesto on top or toss with the pesto. Roast the tomatoes on the vine and serve alongside.

Delish, enjoy.

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Ingredients:

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12 oz pasta (spaghetti or spaghettini

Parsley pesto (recipe here)

Tomatoes on the vine

Olive oil

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Directions:

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Cook the pasta until al dente, drain.

Drizzle a little olive oil on the pasta and toss to coat it with the oil.

You can either toss the pasta with the pesto now or spoon it on top of the pasta on the plate and let each person mix it in themselves.

Wrap the pasta around a grill fork to create the cylinder or pile it into a bowl.

Serve hot alongside the roasted tomatoes.

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