Roasted Tomato And Pesto Pasta

• 1 tablespoon vegetable oil
• 1 tablespoon balsamic vinegar
• 1 pound cherry tomatoes halved
• 10 1/2 ounces spiral pasta or other short pasta
• 10 ounces frozen peas
• 5 1/4 ounces basil pesto
• 1 lemon halved, 1/2 juiced, 1/2 cut into wedges
• basil leaves Small, to garnish

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. In a bowl, combine oil, vinegar and tomatoes and season to taste. Transfer tomato mixture to prepared baking sheet and bake 10 minutes or until just soft. Set aside.
2. Cook pasta according to package instructions, adding peas 2 minutes before the end of cooking time. Drain pasta and peas and return to pan.
3. In a bowl, combine pesto and lemon juice. Add pesto mixture to pasta and stir to combine. Add tomatoes and their juices and toss gently to combine. Transfer to a serving platter, sprinkle with basil and serve warm with lemon wedges on the side.

vegetable oil, balsamic vinegar, tomatoes, pasta, frozen peas, basil pesto, lemon halved, basil

Taken from www.yummly.com/recipe/Roasted-Tomato-and-Pesto-Pasta-1408375 (may not work)