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Linguini with Roasted Cherry Tomatoes, Pine Nuts and Pesto

4 servings


High Fibre

Nutritional Facts Per Serving

22.8 g
91.9 g
9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 730
  • Fat 31.2 g
    • Saturated   5.9 g
    • + Trans 
  • Cholesterol 8 mg
  • Sodium   698 mg
  • Carbohydrate 91.9 g
    • Fibre   9 g
    • Sugars  
  • Protein 22.8 g
    • Vitamin A 8 %
    • Vitamin C 27 %
    • Calcium 8 %
    • Iron 38 %


Preheat the oven to 250 degrees F Place the tomatoes in a single layer in a baking dish. Drizzle with the oil; season with salt and pepper. Roast 90 minutes. Cook the pasta in a large pot of boiling, salted water until just tender. While this occurs, place the pesto and stock in a large skillet set over medium heat. When pasta is cooked, add it and the cherry tomatoes and its juices to the skillet. Place the pasta in individual serving bowls or on to a large platter. Sprinkle with pine nuts and serve, if desired, with parmesan cheese.

Note: To toast the pine nuts, place them in a small baking pan and place in the oven with the tomatoes. They should take about 20 minutes to lightly toast.

Serving Suggestions

Serve the pasta with one of our Italian-style Brio breads, such as ciabatta, filone or Italian two cheese sourdough. If desired, warm the loaf in the oven a few minutes and then slice. Or, cut into thick slices and brush the cut sides very lightly with olive oil. Grill a few minutes on an indoor or outdoor grill over medium heat, until heated through and nicely coloured.

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