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Pesto Pasta Salad with Slow-Roasted Tomatoes


Whenever I smell basil I think of peak summer. Last year, my backyard basil withered up as soon as the first cold air settled in, while the parsley kept going strong well after the first frost. All the more reason to enjoy basil in the season! Sure, you can often find it year round, but it’s just not the same (and often pretty wilted by the time it gets to you)! This pasta should really be called “the best of summer” because we all know there is nothing like the classic combination of tomatoes and basil in the peak of their summer ripeness.


1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Toss cherry tomatoes with oil, salt and pepper. Roast for three to four hours.
2. While the cherry tomatoes are roasting, prepare the pesto. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Toss cooked pasta with pesto and top with slow-roasted cherry tomatoes.