Name: Gluten-free roasted cherry tomato and pesto pasta
Yield: 4 to 6 servings
Ingredients: 1 package (450-500 grams) chickpea pasta; 1 cup store bought or homemade pesto; 1/2 cup Parmigiano Reggiano; 1 cup fresh basil leaves, julienned; 2 cups cherry or grape tomatoes; 1 teaspoon fresh thyme, finely chopped; 1 teaspoon vanilla extract; 4 tablespoons olive oil; Salt and pepper, to taste

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SERVES

4

TO

6

Ingredients

PESTO PASTA

1 package (450-500 grams) chickpea pasta
1 cup store bought or homemade pesto
1/2 cup Parmigiano Reggiano
1 cup fresh basil leaves, julienned

ROASTED CHERRY TOMATOES

2 cups cherry or grape tomatoes
1 teaspoon fresh thyme, finely chopped
1 teaspoon vanilla extract
4 tablespoons olive oil
Salt and pepper, to taste

Directions

Preheat the oven to 375 degrees F.
On a baking sheet arrange the cherry tomatoes. Season with fresh thyme, vanilla, olive oil salt and pepper. Bake for 15-20 minutes or until the tomato skins are cracked. Remove from the oven, place into a bowl and set aside.
In a large pot of boiling salted water, place in the chickpea pasta and cook according to the package instructions. Strain two minutes shy of being cooked.
In a large skillet, warm the pesto.
Once the pasta is cooked, add in the pesto and the roasted cherry tomatoes.
Add in the Parmigiano Reggiano and allow to cook for two to three minutes.
Garnish with fresh basil and enjoy!