Burst Tomato Pesto Pasta

I wanted to give this one to you guys before tomatoes are gone for the year! This is a super easy and perfect weeknight dinner.tomato pesto pasta 7 tomato pesto pasta 8 tomato pesto pasta 6 tomato pesto pasta 5greenpasta5 tomato pesto pasta 4 tomato pesto pasta 3 tomato pesto pasta 2Burst Tomato Pesto Pasta  Serves 4 Ingredients (Pesto): 1 cup fresh arugula 1 cup fresh basil ½ cup pecan halves ½ cup freshly grated Parmesan cheese 2 medium garlic cloves, peeled and roughly chopped ½ cup extra virgin olive oil 1 tablespoon lemon juice Freshly ground black pepper and salt, to taste Ingredients (noodles): 2 large zucchini squash, julienned 1 large yellow squash, julienned 8 ounces Italian spaghetti noodles Remaining ingredients: 1 pint cherry tomatoes, halved fried egg (optional) 1 tablespoon olive oil Dash salt and red pepper flakes Instructions: Cook the pasta noodles according to the instructions on the box, and while this is cooking, prepare the zucchini and yellow squash by julienning into “noodles”. Combine all the ingredients for the pesto into a food processor, and process until smooth. In a large skillet, heat the tablespoon of olive oil. Add in cherry tomatoes and salt + pepper, cooking until tomatoes begin to soften and “burst”. In the large pot used to cook the spaghetti noodles, combine tomatoes, zucchini, yellow squash, spaghetti noodles and pesto, and heat over low-medium heat, until all is heated throughout. Serve by itself or with a fried egg! Recipe adapted from cookieandkate.com

burst tomato pesto pasta