Grape Tomatoes & Pesto over High-Fiber Whole Wheat Fettuccine
Serving Size:Â 4-6
Ingredients:
1 lb. Pappardelle’s High-Fiber Whole Wheat Fettuccine
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 pints grape (or cherry) tomatoes
3 oz. Pappardelle’s Traditional Basil Pesto
Freshly grated Parmesan
Handful of fresh basil
Instructions:Â
- Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta water.
- While pasta is cooking, heat oil in a large skillet. Add garlic and cook for about 1 minute. Add grape tomatoes and cook until they are warm, about 3-5 minutes. Remove garlic and tomatoes from heat. Stir in pesto. If needed, add small amount of reserved cooking water until proper consistency is achieved.
- Serve sauce over individual plates of pasta. Garnish with fresh basil and freshly grated Parmesan, if desired.