Recipes

Elbows and Cherry Tomatoes with Three Herb Pesto
  • Ingredients
  • 1 pound dry or 1 load of fresh elbow macaroni
  • about 1 cup Three Herb Pesto (page 31)
  • 1 pint small cherry tomatoes, stems removed
  • (use half red and half yellow, if available)
  • 1/4 cup chopped walnuts
  • freshly grated Parmesan cheese
Directions
  1. Place pesto in a large serving bowl. Meanwhile, cook the elbow macaroni until al dente, or firm to the bite
  2. With a ladle, carefully remove 1/2 cup of the macaroni cooking liquid; add to pesto
  3. Drain macaroni
  4. Add immediately to pesto
  5. Stir to coat
  6. Stir in the remaining 1/4 cup walnuts and the cherry tomatoes
  7. Serve while still hot or at room temperature for a salad
  8. Pass with freshly grated Parmesan cheese.


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