I finally got around to making this recipe out of my Our Best Bites cookbook and it was fast, easy, and delicious!
1 pint cherry or grape tomatoes (I used fresh roma's from the garden)
8 ounces mushrooms, sliced
3-4 tbsp. extra virgin olive oil
salt
pepper
8 ounces farfalle or bowtie pasta
1/4 cup pine nuts (we didn't have this)
1/2 cup pesto
1/3 cup freshly shredded Parmesan
1. Preheat oven to 425 degrees and bring a large pot of water to boil.
2. Place tomatoes and mushrooms on a foil-lines baking sheet and drizzle with olive oil. Toss gently with fingers to ensure it's all coated. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.
3. When the water comes to a boil add 2 tsp. of salt and pasta to the water and cook.
4. While pasta is cooking place pine nuts in a small skillet over medium heat. Stir frequently until nuts turn golden brown and look slightly glossy, about 7-9 minutes.
5. Toss hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts.
