1 batch of Alfredo Sauce
1 lb. farfale pasta
7 oz. pesto (2/3 c)
2 pints cherry tomatoes
8 oz. sliced mushrooms (optional)
3 tbs pine nuts
Parmesan cheese
3-4 tbs extra virgin olive oil
kosher salt
black pepper
Preheat oven to 425 degrees. Prepare your Alfredo sauce. Cover and set aside.
Place a large stock pot of water on the stove and bring to a boil.
Slice mushrooms and place them along with tomatoes on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers to coat, then sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes skins start to split. (Do not overcook!)
When water comes to a boil, add salt and pasta.
Toast the pine nuts-- place in a dry skillet over medium heat and stir constantly for about 7-10 minutes. Pine nuts will turn glossy and then brown.
Drain pasta.
Add pesto to Alfredo sauce and stir well to combine.
Remove tomatoes and mushrooms from oven and combine everything, topping with Parmesan cheese and pine nuts.
From Ourbestbites.com
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