Ready in the time it takes to cook the pasta.
What you will need
1 lb Penne
2 large Heirloom Tomatoes
1 cups Heavy Cream
6 oz. Pesto
Salt, as needed
Black Pepper, as needed(Nutritional facts 232 calories, 19.16 g fat, 11.07 g carbohydrates, 4.52 g protein, 32 mg cholesterol, 411 mg sodium)
How to cook
Remove the tomato core and chop to bite-sized pieces.
Bring a pot of salted water to a rolling boil. Add the penne. Boil until nearly tender, then strain.
Warm the heavy cream in a sauce pot over medium heat.
Stir in the cooked penne. Simmer briefly to reduce the cream and finish cooking the penne. Remove from heat.
Fold int he pesto as the pot cools. Too much heat can really muddy the flavors of the pesto and the tomatoes in this dish.
Add the tomatoes. Fold them in with a spatula.
Add salt and pepper as needed.