Fresh pasta with my favorite prepared pesto and add some easy to make roasted tomatoes for the easiest, delicious weekday meal!
I usually make things for my blog that challenge me slightly to make something I’ve never made before but at the same time things that are easy for you all to make! This dish, however, is something that I make very often at home when I’m in a rush but I still want something homemade and absolutely delicious.
I never, ever, buy pre-made pesto except for Giovanni Rana’s brand. It’s just hands down the best in my opinion. It’s just so fresh tasting and exactly how I would make it myself! And combine it with any of their fresh pastas which are ready in 2-3 minutes, and you’ve got yourself a winning dinner.
For this pasta, I wanted to add something different, so I roasted some tri-colored cherry tomatoes to give a little extra flavor and I just love the pop you get in your mouth when you bite into a roasted tomato!
Here it goes…
Pesto Tortelloni w. Roasted Tomatoes
- 1 bag Giovanni Rana Cheese Lovers tortelloni
- 1 jar Giovanni Rana pesto room temperature
- 2 small boxes of cherry tomatoes I used a mix of red, orange and yellow
- Extra virgin olive oil
- Kosher salt
- Black Pepper
- Freshly grated parmesan cheese optional
Preheat oven to 400 degrees.
Note: I use a cast iron skillet for roasting the tomatoes, but if you don’t have one then you can use a baking sheet! Arrange your tomatoes in the pan (or sheet) and drizzle liberally with extra virgin olive oil. Season with some kosher salt and black pepper. Roast for 15 to 20 minutes, or until the tomatoes are soft.
In the meantime, boil a pot of salted water. When boiling, cook the pasta according to the directions on the bag (3 minutes). Drain and immediately stir in the pesto. The amount of pesto is totally up to you, I used about half of the jar. I also like to add a little pinch of kosher salt and some freshly grated parmesan cheese.
Add tomatoes to the dish and serve!