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Cherry Tomatoes With Pasta Al Pesto

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“365 Snacks, Hor D’Doeuvres and Appetizers”
READY IN:
25mins
YIELD:
24 bites
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in a pot of boiling salted water until al dente. Drain and rinse under cold water to cool.
  2. In a small bowl, combine pasta with pesto. Toss until well mixed.
  3. Using a small serrated knife, cut a thin slice from the bottom of each tomato so they will stand upright.
  4. Scoop out tomato seeds and pulp with a small spoon or grapefruit knife.
  5. Lightly salt tomato cavities and let drain upside down on paper towels for 20 minutes at room temperature.
  6. Using a small spoon, fill tomato cavities with pasta al pesto. Refrigerate up to 2 hours before serving.

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