Lemon Pesto Pasta


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.

The pasta is so easy with the press, my three year old can help me
The pesto takes away the need for any additions like olive oil, garlic and other herbs
With grilled, lemon pepper chicken is the best
RIP to the pasta that fell onto the burner and I didn’t notice until my son said “smokey”

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