Pesto Pasta with Sautéed Cherry Tomatoes
Ingredients
- Vita Ice Lemon Lime for serving
- ½ lb. Rigatoni Pasta uncooked
- 1 pint Cherry Tomatoes halved
- 2 cloves Garlic minced
- 1 tbsp. Olive Oil
- ½ tsp. Chili Pepper Flakes
- ½ cup White Wine
- ½ tsp. EACH: Salt, Black Pepper
- ½ cup Freshly Grated Parmesan
- ⅓ cup Basil Pesto
Instructions
- Bring a large pot of water to a boil. Season generously with salt, then add the pasta to cook according to package instructions, until al dente.
- In a skillet over medium high heat, add the olive oil, cherry tomatoes, and garlic to sauté 5-6 minutes, until tomatoes are juicy.
- Add the white wine to deglaze the pan. Stir in the chili pepper flakes, salt, and black pepper.
- Add 1/3 cup of the pasta water and the grated parmesan. Stir until well combined.
- Turn off the stovetop heat to add the strained pasta and basil pesto. Stir until the pasta is evenly coated in the sauce, adding more basil pesto as desired.
- Enjoy warm with Vita Ice Lemon Lime for a complementary refreshment!