Heirloom Tomato and Creamy Pesto Pasta

Serves 6

Use any tasty heirloom tomato you like in this recipe, but we think it's particularly suited to those wonderfully oversized red and purple varieties. Fresh basil or mint, toasted nuts or grated hard cheese like Parmesan or ricotta salata would make nice garnishes for this dish.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: 430 calories (200 from fat), 22g total fat, 5g saturated fat, 20mg cholesterol, 330mg sodium, 51g carbohydrates, (6 g dietary fiber, 5g sugar), 8g protein.
Serves 6
  • 3/4 pound whole wheat fusilli, penne or other medium pasta shape
  • 3/4 cup prepared pesto (6.5-ounce jar)
  • 1/4 cup heavy cream or half-and-half
  • 2 very large red or purple heirloom tomatoes or 1 1/2 pounds mixed heirloom tomatoes, chopped, or heirloom cherry tomatoes, chopped
Serves 6

Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, about 11 minutes. Drain, reserving 1/2 cup cooking water.

Return pasta to the pot and place over medium-low heat. Add pesto and cream and stir until combined. Add tomatoes and cook until they are just warmed but not mushy, 3 to 4 minutes. Stir in reserved pasta cooking water a few tablespoons at a time until creamy and serve.

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