Pesto Bruschetta Pasta - cooking recipe

Ingredients

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)

Preparation

Cook the pasta according to package directions; drain and rinse with cold water.
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.
Toss the cooked pasta with the olive oil mixture.
Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.