Collezione Orecchiette with Pistachio, Arugula Pesto, and Oven Roasted Multicolor Cherry Tomatoes
Collezione Orecchiette with Pistachio, Arugula Pesto, and Oven Roasted Multicolor Cherry Tomatoes
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Collezione Orecchiette |
| 5 | Tablespoon extra virgen olive oil, divided |
| 1 | Garlic clove |
| 1 | 1/2 Cup arugula, packed |
| 1/2 | Cup pistachio, shell off |
| 1/2 | Cup Romano cheese, grated |
| 2 | Pints Multicolor cherry tomatoes |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Turn the oven on to 450°F. Season tomatoes with salt, pepper and 1 tbs olive oil and roast in the oven, about 20 minutes, set aside.
Step 2
Place a pot of water to boil, cook pasta according to directions.
Step 3
Meanwhile in a blender process pistachio, 1 cup arugula, garlic, salt, and pepper.
Step 4
Stir in oil and romano cheese. Drain pasta, toss with pesto, cherry tomatoes and remaining arugula, roughly chopped.