Pesto Bruschetta Pasta

• 1 lb bow tie pasta
• 2 roma tomatoes, chopped and deseeded
• 2 tablespoons parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 teaspoon pine nuts
• 12 basil leaves
• 1 garlic clove, diced
• 1/2 cup tomato bruschetta topping (pre-made)

1. Cook the pasta according to package directions; drain and rinse with cold water.
2. While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
3. Toss the cooked pasta with the olive oil mixture.
4. Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
5. Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.

pasta, roma tomatoes, parmesan cheese, extra virgin olive oil, nuts, basil, garlic, tomato bruschetta topping

Taken from www.food.com/recipe/pesto-bruschetta-pasta-273082 (may not work)