Orecchiette Pasta with Pesto, Pan-Roasted Tomatoes, and Toasted PineNuts

Orecchiette Pasta

1 batch pesto

1 cup grape tomatoes

1/4-1/2 cup pine nuts

Olive Oil

Garlic Salt

Parmesan

Start the water for the pasta to boil, and prepare to the package directions.

Toast pine nuts over medium heat, stirring regularly and watching carefully.  They burn easily.  Once they are fragrant, they are usually done.  Remove from heat.

Slice the grape tomatoes, and add to a pan with olive oil that has been pre-heated over medium-high heat.  Add a touch of garlic salt to taste.  Don’t over-stir, you don’t want the tomatoes to break down.  Pan-roast to desired texture.

Drain the pasta and add the pesto and tomatoes, folding together carefully so you don’t breakdown the tomatoes.

Garnish with more grated Parm and toasted pine nuts.