I couldn’t help but share one more summery dish even though my poor tomato plants are all done now. I actually made this for dinner one night, not even thinking to take pictures. It was way too dark by then anyways – I’m already missing the summer light! But it turned out so delicious I had to make it again to share with you 
I made a ton of pesto to freeze this summer, but unfortunately I’m already thinking it wasn’t enough 
I just love it too much! Next year – way more pesto! I’m guessing a store bought pesto would be fine, but you really can’t beat homemade when it comes to pesto.
I also keep already roasted garlic in the freezer to use whenever I feel the need… If you don’t have any already made, you could just add a clove or two of fresh garlic and saute for a minute before continuing with the recipe for some extra garlicyness… if you like that kind of thing 
This recipe also halves really easily. It’s not quite as good reheated so I’d recommend scaling it back if you don’t want any left over.
As much as I’m holding onto summer with these kinds of dishes I think it’s finally time to move onto fall. It’s been so hot until recently that I’ve barely even thought of warm comforting fall dishes, but now that it’s cold… Bring on the apples and pumpkin!
See you soon with some more fall inspired dishes
- ½ tbsp olive oil
- ½ head of roasted garlic
- ⅓ – ½ C pesto
- 1 C grated mozzarella
- 1 375g box whole wheat penne cooked until al dente in well salted water
- 2 pint sized containers cherry tomatoes, halved
- Cook the pasta until al dente according to the directions on the box and drain when done. In a skillet, warm the oil and break up the roasted garlic. Add in the already cooked pasta, pesto and mozzarella and gently warm until the pesto is warm and the mozzarella is melted. Stir in the cherry tomatoes and serve immediately.
Enjoy!
{ 11 comments… read them below or add one }
This looks AWESOME!! I love quick and easy dinners that don’t require very many ingredients
Ari @ Ari’s Menu recently posted..NYC Marathon Training Week 17
This is such a lovely quick evening meal. Gorgeous flavours!
Kathryn recently posted..sunflower seed rice crispy treats
Love the simplicity of this. Such a great weekday meal idea!
Joanne recently posted..Ginger Cosmopolitan Cocktail
I made something like this recently and loved it!! It is such an easy, flavor packed meal. Great post!
My remaining tomatoes are all sitting on my countertop–I’m hoping they’ll ripen! And if they do, I might just have to make this. I love a good easy pasta meal.
Kiersten @ Oh My Veggies recently posted..Vegan Pumpkin Mug Brownie
This looks so good! And easy, which is a plus. I’m going to have to try to make this! Your food photography is just lovely and I’m following your blog now
I would love for you to swing by my blog and check it out! I do various kinds of photography and I just put up a post about a quick, 10-second, professional-looking cake decorating tip! Please follow if you’d like! I would really appreciate it and would love to hear from you!
neha
neha made
Looks wonderful and I have some pesto in my freezer — need to make this!
Faith recently posted..How to Make Butternut Squash Purée
So pretty! I would happily eat this without the tomatoes. And yes, I think it’s time to move onto fall things.
Bring on the pumpkin and apples!
Erin @ Texanerin Baking recently posted..100% Whole Grain Apple Blondie Cake
Delicious! I’ll try it tomorrow
Gourmandelle recently posted..Simple Apricot Crisp
Such a lovely dish… and you gotta admire the ingenuity of adding some roasted garlic. Thank you for the hint!
Gosia recently posted..Comment on Sweet Returns by Gosia Maj
I feel the same way about my tomato sauce as you do your pesto – I don’t think I made nearly enough and I doubled my batch from what i made last year! I had wanted to make pesto but never got around to it
Heather recently posted..chunky monkey muffins {gf}