Wheat-Free Pesto Pasta with Cherry Tomatoes

Sometimes, the best dinners keep it simple, tossing noodles with ripe tomatoes and garlicky pesto. The Pasta Shop in Oakland continues to refine the pasta game, cranking out thousands of pounds of ravioli and fresh noodles a day.

What You Get

Wheat-free egg fettuccine 

Cherry tomatoes 

Pistachio pesto 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Grated Parmesan cheese (optional) 

Step 1

Bring a pot of salted water to a boil. Set the fettuccine by the stove, but don’t add it yet (it cooks quickly). 

Step 2

Meanwhile, remove the tops from the cherry tomatoes, and cut the tomatoes in half. In a large bowl, combine the tomatoes and pesto, but don’t mix them yet.

Step 3

Add the pasta to the boiling water and cook until al dente, 1 minute or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Add the pasta to the bowl, along with the reserved water, and toss to coat. Season to taste with salt and pepper. 

Step 4

Heap the pasta and cherry tomatoes into bowls. Drizzle lightly with olive oil and sprinkle with cheese, if you have any on hand. Grind with pepper and serve warm. 

Contains: milk, eggs, wheat.

Allergen note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.