1poundpenne pastacooked according to package directions
Instructions
Preheat oven to 400 degrees.
On a large baking sheet, toss together 1 tablespoon of olive oil with the cherry tomatoes; sprinkle with salt and pepper then bake for 20 to 25 minutes or until soft and lightly browned.
In a blender or food processor, add remaining 5 tablespoons of olive oil, the basil, almonds (or pine nuts), garlic, Parmigiano-Reggiano cheese, goat cheese, salt and pepper; pulse for 1 to 2 minutes or until well combined.
Toss hot pasta with roasted tomatoes and pesto.
Notes
SERVING SUGGESTION: A big salad and some garlic toast.VEGETARIAN: No changes necessary.GLUTEN FREE: Use gluten-free pasta.NUTRITION: 493 Calories; 21g Fat (38.3% calories from fat); 15g Protein; 62g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 45mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.