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Pesto Cream Sauce and Roasted Tomato Pasta
Prep Time
10 mins
Cook Time
10 mins
 

Pesto Cream Sauce and Roasted Tomato Pasta has a simple to make pesto cream sauce tossed with pasta and topped with roasted cherry tomatoes

Course: Main Course
Cuisine: American, Italian
Keyword: Basil, Cream Sauce, Dinner Recipes, Easy, Fresh Mozzarella, Pasta, Pesto, Recipe, tomato
Servings: 6
Calories: 517 kcal
Author: Cheri Renee
Ingredients
  • 1 pint cherry tomatoes
  • 1 Tbsp olive oil
  • kosher salt, pepper
  • 1 pound pasta of choice (I used angel hair)
  • 1 cup pesto
  • 1 cup heavy cream
  • 12 oz fresh mozzarella balls
Instructions
  1. Put the cherry tomatoes on a lined baking sheet and add the olive oil, kosher salt, pepper. Toss until evenly coated. Place in a 450 degree oven for 25 to 30 minutes, stirring a few times.

  2. While the tomatoes are in the oven, boil the pasta according to package directions in salted water and drain.

  3. In a small saucepan add the pesto, heavy cream, kosher salt, and pepper over high heat, stir a few times and reduce the heat to low and simmer 4 to 5 minutes.

  4. Toss the pasta with the pesto cream sauce and fresh mozzarella balls. Serve with the roasted tomatoes over top.