Bowtie Pesto with Bruschetta Tomatoes

Bowtie pesto with bruschetta tomatoes from the best plant nursery near me.


  • 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)


  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.

4-6 servings

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