Angel Hair Pasta with Pesto and Cherry Tomatoes

Dress up your Capellini, or angel hair pasta, with pesto and bright cherry tomatoes for an easy, weeknight recipe bursting with fresh, fragrant flavors. Crisp toasted pine nuts take this Caprese-inspired pasta dish to the next level.

INGREDIENTS

• 1 pint Grape or Cherry Tomatoes
• ½ (6.35-ounce) jar DeLallo Simply Pesto® Traditional Basil Sauce
• 2 tablespoons DeLallo Extra Virgin Olive Oil, divided
• ½ teaspoon DeLallo Sea Salt Grinder
• ¼ teaspoon pepper
• 1 (8.82-ounce) package DeLallo Capellini
• 1 (2-ounce) jar DeLallo Pignoli Pine Nuts, toasted
• 1 bunch fresh basil, roughly chopped
• Freshly shaved Saviola Imported Parmigiano Reggiano D.O.P. Wedge

DIRECTIONS

1. Preheat oven to 400℉.
2. Line a sheet pan with parchment paper. Toss the tomatoes, pesto, 1 tablespoon oil and salt and pepper in a mixing bowl and transfer to the prepared sheet pan and roast until tomatoes start to blister, about 25 minutes.
3. Meanwhile, bring a large pot of salted water to a boil for pasta. Cook pasta according to package instructions, reserving 1/2 cup of pasta water.
4. Place pasta in a large serving bowl. Remove tomatoes from the oven and add to the pasta. Add pasta water and toss to combine.
5. Add pine nuts, basil and shaved parmesan. Drizzle pasta mixture with the remaining oil and serve.