Heirloom Tomato and Creamy Pesto Pasta

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.

  • 3/4 pound 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, halved
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Cook pasta in salted boiling water 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 continue to cook until tomatoes are just warmed but not mushy, 3 to 4 minutes. Stir in reserved pasta cooking water a few tablespoons at a time until creamy.

Nutritional Info: 
Per Serving:430 calories (200 from fat), 22g total fat, 5g saturated fat, 20mg cholesterol, 330mg sodium, 51g carbohydrate (6g dietary fiber, 5g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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