4 servings of your favorite pasta (we used homemade rigatoni)
1 cup pesto
1 cup grape tomatoes, halved
Juice of 1 lemon
Zest of half a lemon
Parmesan for serving
Heat saucepan over medium low heat.
Add pesto, lemon zest, and lemon juice. Warm it up until it starts bubbling.
Once it’s up to temperature, add the tomato halves and cook until they have softened and the skin is falling off.
Pour over cooked pasta and combine.
When it’s plated, cover in parmesan cheese. Serve with grilled, lemon pepper chicken or baked tilapia. You can also add in kalamata olives and mushrooms if you want to bulk it up some more.
The pasta I used was rigatoni made with the Kitchenaid Gourmet Pasta Press attachment.