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!
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