Pesto Penne Pasta with Sugar Snap Peas

Pesto Pasta with Roasted Tomatoes & Sugar Snap Peas

Cook Time 28 minutes
Servings 6


Pasta & Veggies

  • 2 cups cherry tomatoes (halved)
  • 1/2 T olive oil
  • 1 t salt
  • 1/2 t pepper
  • 12 oz pasta (we used penne)
  • 8 oz sugar snap peas (trimmed, if necessary)


  • 1+ cup spinach or fresh basil leaves (packed firmly)
  • 1/2 cup fresh parsley (de-stemmed)
  • 1/2 cup parmesan cheese (finely grated)
  • 1/4 cup pine nuts
  • 1 clove garlic (quartered)
  • 1/4 t salt
  • 1/3 - 1/2 cup olive oil


  1. Preheat oven to 400. [And take a second to start heating water for pasta]. Line a baking sheet with parchment paper. In a medium bowl, mix together tomatoes, olive oil, salt, and pepper. Spread tomatoes on parchment paper, cut side up. Roast for 10-15 mins. Set aside.

  2. Combine all pesto ingredients (except olive oil) into a Vitamix or blender. Turn machine on and off several times, scraping sides with spatula in between. Turn machine on low and slowly add in olive oil, stopping again to scrape sides as needed. 

  3. Meanwhile, cook pasta according to instructions on package. Add snap peas to pot during last 3 mins of cooking. Drain pasta and snap peas in a strainer and return to pot or large bowl.

  4. Stir pesto sauce into pasta and snap pea mixture. Mix in roasted tomatoes. Serve with parmesan cheese sprinkled atop, as desired.


Top with extra parmesan cheese. 


We recommend that all meals for children be served with milk.