Pesto Pasta with Roasted Tomatoes and White Beans

…because tomato season is just around the corner.

I am already mentally preparing for that time of year when I get cases of tmoatoes for next to nothing when my local farm is overwhelmed with all the tomatoes they’ve got seeping out of their fields. It’s quite possibly, the best deal I get on produce all year. And it makes me super happy. We know that basil is just as readily available this time of the year, so dishes with basil and tomatoes just make sense. So this yummy pasta dish is both delicious, satisfying AND makes the most of local fare. My heart and stomach are happy 🙂

1 lb organic spaghetti or fettuccine, cooked

2 cups cooked Great Northern beans

1 pint grape tomatoes

5 cloves garlic, minced

Olive oil

Sea salt and black pepper

One batch Perfect Pesto 

• Preheat oven to 400 degrees
• Lay tomatoes and garlic on a parchment paper lined baking sheet
• Sprinkle with oil, salt and pepper and roast at 400 degrees for 15 minutes
• Toss pasta with pesto until well coated and stir in beans and tomatoes