Heirloom Tomato and Creamy Pesto Pasta

By carvalhohm2

Ingredients

• 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

Details

Servings 6
Adapted from wholefoodsmarket.com

Preparation

Step 1

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.

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