Cherry Tomatoes With Pasta Al Pesto

1. 1

   Cook pasta in a pot of boiling salted water until al dente.

2. 2

   Drain and rinse under cold water to cool.

3. 3

   In a small bowl, combine pasta with pesto.

4. 4

   Toss until well mixed.

5. 5

   Using a small serrated knife, cut a thin slice from the bottom of each tomato so they will stand upright.

6. 6

   Scoop out tomato seeds and pulp with a small spoon or grapefruit knife.

7. 7

   Lightly salt tomato cavities and let drain upside down on paper towels for 20 minutes at room temperature.

8. 8

   Using a small spoon, fill tomato cavities with pasta al pesto.

9. 9

   Refrigerate up to 2 hours before serving.

* Per serving · 4 servings · Values may vary.