This recipe is the perfect end of summer pasta; fresh tomatoes, herbs, and cheese; what could be better? Switch it up by using tarragon or thyme instead of basil. We can’t wait to pack this for a great lunch, hot or cold!

Heirloom Cherry Tomato Pappardelle Pasta

• 8 ounces uncooked pappardelle (wide ribbon pasta)
• 2 cups assorted heirloom cherry tomatoes, cut in half
• 2 cloves garlic, finely chopped
• ½ cup fresh basil leaves, chiffonade
• 3 tablespoons olive oil
• ¼ cup parmesan shavings
• Salt and Pepper to taste
  1. Cook pasta according to package directions, omitting salt and fat. Drain
  2. While pasta cooks heat 3 tablespoons olive oil in a large nonstick sauté pan over medium high heat. Sauté cherry tomatoes for about 1 minute, stirring occasionally, turn heat to medium and add garlic. Sauté for 1 additional minute.
  3. Toss the drained pappardelle into the sautéed tomatoes, add basil and parmesan shavings, and toss again. Salt and pepper to taste. Serves 4