Combine first 6 ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a food processor; process until smooth, scraping sides of bowl occasionally. Gradually add oil through food chute with food processor on; process until smooth.
Cook pastas according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine pastas, pesto mixture, tomatoes, reserved cooking liquid, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a large bowl; toss well.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Wow, this was delicious!! All the flavors complemented each other perfectly- it was definitely a different take on pesto that I'd definitely make again. I used organic sweet cherry tomatoes- I think the sweeter the tomato the better for this recipe. Excellent!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!