Title: Cherry Tomatoes with Pesto Pasta
Categories: Appetizers, Martha s, Tvg, Entertain
Yield: 40 servings
-Martha Stewart Hors d'
1 c Cooked, small pasta
1/4 c Olive oil
1/4 c Fresh basil, minced
1 cl Garlic, minced
2 tb Parmesan, grated
40 Firm cherry tomatoes (2 pts)
Wash and dry cherry tomatoes. With sharp, serrated knife, cut off
round bottom of each tomato. Remove seeds and pulp with small
melon-ball scoop and put tomatoes, cut-side down, on rack to drain.
Refrigerate until ready to serve. (Cutting off rounded bottom and
standing them on the stem end makes them liss apt to roll.) Combine
filling ingredients in a mixing bowl and fill tomatoes. Formatted by
Theresa Grant, HWWK11B, from Martha Stewart Entertaining.
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