Please enter the email you’re using for this account.
Dairy
Easy
6 Servings
Allergens 
15 Minutes
Diets
If you’re short on time, this pesto pasta recipe is quick, easy and delicious! Before your guests even realize you’re whipping something up, they’ll already be eating a delicious plate of pasta.
1 jar store-bought pesto, such as Ta’amti Pesto
2 cups heavy cream
1/2 cup Parmesan cheese, plus additional for garnish
1 cup grape tomatoes
1 tablespoon Gefen Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1 box Tuscanini Fettucine, cooked according to package instructions
Preheat oven to 375 degrees Fahrenheit.
Heat pesto, heavy cream, and Parmesan cheese in a medium saucepan over medium-low heat. Bring to a boil, then reduce heat and simmer for five to eight minutes.
Spread tomatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for ten minutes or until tomatoes look golden and blistery.
Toss with hot pasta to serve.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation