Cozy up to this creamy pesto pasta dish. This dish is bursting with bold herb flavors, you won't believe that it only takes a few minutes to make! For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Pesto Pasta Recipe
Preheat oven to 450 degrees. Put a large pot of salted water on to boil for cooking pasta.
In a blender or food processor, combine arugula, garlic, pine nuts, salt and 1/2 cup olive oil. Process until a coarse paste forms, scraping sides when necessary. Transfer to a bowl and fold in grated Parmesan. Season with more salt & pepper to taste.
Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with salt & pepper. Place in oven and roast for about 6-8 minutes until skins begin to split.
Cook pasta in a large pot of salted water according to directions on package for al dente. Remove 1/2 cup of pasta cooking water just before draining.
Drain pasta and return to pot. Toss pasta with arugula pesto, cooking water and remaining 2 tbsp olive oil. Season to taste with more salt and pepper if necessary. Gently fold in roasted tomatoes. Serve in bowls and top with more grated Parmesan if desired.