Name: Bucatini Pesto Pasta with Lemon Infused Crumbs & Burst Cherry Tomatoes
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: 1 cup panko bread crumbs; 1 pound bucatini pasta; Shaved romano cheese to garnish; 2 tablespoons classic balsamic vinegar; 3 tablespoons sauteing olive oil, divided; A small pinch of sugar; 1 shallot, finely sliced; 1 teaspoon red pepper flakes; 2 cloves of garlic, minced; 1 tablespoon fresh basil, roughly chopped; 6 ounces of tomato ricotta pesto; 1 cup cherry tomatoes; Salt and pepper to taste; Zest and juice of 1 lemon

Pesto Pasta

Do you heat pesto before adding to the pasta?

Should you reserve some of the pasta water before draining?

This is a tantalizing meal that features the richness of tomato ricotta pesto with the tangy sweetness of balsamic glazed cherry tomatoes. The dish is perfectly balanced with a hint of spice from red pepper flakes and a dash of lemon from panko bread crumbs. It's a delightful dinner option that uses simple pantry favorites combined in a unique way.

Milk

Wheat

Gluten Free

Lactose Free

Vegetarian

Other Bread

gram

panko

Pastas & Noodles

bucatini pasta

Cheese

romano cheese

Vinegar

milliliter

balsamic vinegar

Oils

olive oil

Sugars & Sweeteners

sugar

Fresh Vegetables

shallot

Seasonings

red pepper flakes

garlic

fresh basil

ricotta cheese

cherry tomato

Salt & Pepper

Fresh Fruit

lemon

Cholesterol

Selenium

Minerals

Protein

Dietary Fiber

Carbohydrates

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Vitamin A

Vitamins

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Iodine

Water

Sugar

Saturated Fat

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Bucatini Pesto Pasta with Lemon Infused Crumbs & Burst Cherry Tomatoes

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Pasta, Sauces, Grain

Dairy

Condiment & Toppings

Baking Goods

Produce

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Cook bucatini pasta per package instructions but reserve a cup of pasta water before straining.

Return cooked pasta to the pot and stir in tomato ricotta pesto. Adjust texture using the pasta water.

While pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat

Add in garlic and shallot then saute until it's fragrant.

Add panko bread crumbs, lemon zest, and red pepper flakes into the skillet and consistently stir to prevent burning. Once the panko bread crumbs are golden, transfer them to a separate bowl and squeeze the lemon juice over it.

In the same skillet, heat the remaining olive oil on high heat. Once it's hot add cherry tomatoes, sugar, salt and pepper.

Cook for 4-5 minutes until the tomatoes start to burst. Just before removing from heat, add balsamic vinegar and stir.

Combine pasta, burst tomatoes and bread crumbs, then divide among plates.

Garnish with shaved romano cheese and fresh basil. Enjoy.

This is a tantalizing meal that features the richness of tomato ricotta pesto with the tangy sweetness of balsamic glazed cherry tomatoes. The dish is perfectly balanced with a hint of spice from red pepper flakes and a dash of lemon from panko bread crumbs. It's a delightful dinner option that uses

Bucatini Pesto Pasta with Lemon Infused Crumbs & Burst Cherry Tomatoes

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