Ingredients
4
4 servings
- •2 cups pasta, cooked al dente
- •1 cup cherry tomato, halved
- •¾ cup pesto
- •1 teaspoon salt
- •1 teaspoon pepper
- •parmesan cheese, optional
Instructions
- Preheat oven to 400ºF (200ºC).
- Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
- Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
- Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
- Add all of the ingredients to one of the foil boats, then stir.
- Bake for 12 minutes.
- Allow to cool for 10 minutes.
- Eat or pack into tupperware and refrigerate 3-5 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 357
- Carbohydrate: 31g
- Fat: 24g
- Fiber: 1g
- Protein: 10g
- Sugar: 2g
Related Recipes
Creamy Pesto Pasta Bake
Pesto Pasta
Pesto Pasta
5-Ingredient Pesto Pasta
One-Tray Caprese Pasta
Pesto Zucchini Noodles with Tomatoes and Broccoli
Spinach Mushroom Pesto Spaghetti
Pesto Shrimp Pasta
One-Pot Pesto Chicken Pasta
One-Tray Garlic Primavera Pasta
Spinach Pesto Pasta Bake
