Pesto Baked Pasta
End of the summer abundance of basil and cherry tomatoes from the backyard garden is put into good use with this delicious recipe. This baked pesto pasta is perfect for lunch or dinner and is loved by all.
Servings: 4 Servings
For the Pesto sauce -
- Basil – 2 cups loosely packed
- Pine nuts – ¼ cup
- Garlic – 2 cloves
- Olive oil – ⅓ cup
- Heavy cream – ¼ cup
- Cold water – 2 to 3 tbsp
- Parmesan cheese – ⅓ cup
- Salt- to taste
- Pepper – to taste
For the baked pasta –
- Pasta – 12 oz penne or fusilli
- Cherry tomatoes – ½ cup halved
- Mozzarella cheese – ¾ cup
- Parmesan cheese – ¼ cup
To make the pesto
Add all the ingredients except the olive oil in a blender jar or food processor bowl and blend until combined. Now slowly add the olive oil and blend until it all comes together. The pesto is ready.
Cook the pasta al dente. Make sure the pasta is pretty al dente as it will cook further in the oven.
In an oven safe pan, combine the pasta, cherry tomatoes and the pesto.
Layer the mozzarella cheese and parmesan cheese on top.
Bake at 400 F oven for 15 to 18 minutes or until the mozzarella has melted. Serve hot.