Bowtie Pesto with Bruschetta Tomatoes

Ingredients:

• 1 lb bow tie pasta
• 2 roma tomatoes, chopped and deseeded
• 2 tablespoons parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 teaspoon pine nuts
• 12 basil leaves
• 1 garlic clove, diced
• 1⁄2 cup tomato bruschetta topping (pre-made)

Instructions:

1. Cook the pasta according to package directions; drain and rinse with cold water.
2. While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
3. Toss the cooked pasta with the olive oil mixture.
4. Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
5. Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.

Yield:
4-6 servings

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