4.7
(3)
Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
Cook the pasta in salted water until al dente, according to the package directions.
Step 2
Meanwhile toast the pine nuts in a teaspoon of olive oil over medium heat until lightly golden. Stir almost constantly because this happens fast. Remove the pine nuts and set aside.
Step 3
In the same pan add 2 tablespoons olive oil and heat over medium high heat until hot. Add the cherry tomatoes and saute, shaking the pan to redistribute the tomatoes. Keep the pan moving until the tomatoes have started to blister and you see a few black marks develope. Some of the tomatoes may start to burst. Remove from the heat.
Step 4
Drain the pasta and toss with the pesto. Top with the blistered tomatoes, the pine nuts, shredded Parm, and a sprinkle of black pepper. Serve asap.
Your folders

2268 viewscooking.nytimes.com
5.0
(306)
Your folders

226 viewswildwomankitchen.com
20 minutes
Your folders

206 viewshealthygffamily.com
10 minutes
Your folders

413 viewsdownshiftology.com
5.0
(10)
5 minutes
Your folders

434 viewsbettycrocker.com
5.0
(62)
Your folders

515 viewspinchofyum.com
4.9
(16)
20 minutes
Your folders

299 viewsthefeedfeed.com
5.0
(10)
25 minutes
Your folders

610 viewsthemediterraneandish.com
5.0
(18)
30 minutes
Your folders

204 viewsmyrecipes.com
4.0
(8)
Your folders

204 viewsmandysrecipeboxblog.com
10
Your folders

498 viewscallmepmc.com
5.0
(2)
10 minutes
Your folders

181 viewsgourmettraveller.com.au
25 minutes
Your folders

207 viewsgiallozafferano.com
15 minutes
Your folders

186 viewshangryeconomist.com
5.0
(1)
20 minutes
Your folders

246 viewsmyrecipes.com
4.0
(8)
Your folders
55 viewsfoodtalkdaily.com
15 minutes
Your folders

168 viewsthemediterraneandish.com
5.0
(4)
20 minutes
Your folders

377 viewsdelish.com
5.0
(1)
Your folders
451 viewsthemodernproper.com
15 minutes