little shells with pesto, pine nuts and baby tomatoes
Little Shells with pesto, pine nuts and baby tomatoes
tube of pesto
two handfuls of pine nuts
two handfuls baby tomatoes
Cook the little shells.
While you are waiting, cut up two handfuls of baby tomatoes into half. Throw onto a baking sheet with two handfuls of pine nuts, glugs of olive oil and sea salt. Put in oven at 400 and watch carefully. Pull out when pine nuts start to brown.
Drain pasta. Add half a tube of pesto and baking sheet stuff. Mix and serve with parmesean.
Mike thought the pine nuts were weird, but I liked the way they hid in the little shells. Yum! This is an rockin’ Friday night dinner. Thanks to Magpie Girl for the recipe.