Ingredients
Units
Scale
- 1 lb. linguine
- 16 oz. container of cherry tomatoes
- 1/2 cup fresh basil, chopped
- Handful fresh parsley, chopped
- 2 cloves garlic, finely chopped
- Salt and Pepper to taste
- Olive Oil
- Juice of 1/2 lemon
- Asiago cheese
- 6 mini pie crusts, I used graham cracker crusts
- 1 (8 oz.) bar of cream cheese
- 1/2 cup sugar
- 1 egg
- 1 teaspoon Vanilla extract
- 1/2 cup chopped mixed berries
- 1 tablespoon flour
- 2 teaspoons lemon juice
- Zest of 1 lemon
Instructions
- Place tomatoes in a small cast iron pan, drizzle with olive oil, then season with salt and pepper.
- Cook over medium heat and roast the tomatoes until they burst open and cook down.
- Turn the heat off and add the garlic.
- Cook pasta as directed.
- Place the pasta in a serving bowl and toss with tomatoes and lemon juice, then top with fresh basil and parsley.
- Serve with shaving of Asiago cheese and a drizzle of olive oil.
- Preheat oven to 350 degrees F.
- In a small bowl, toss fruit with 1 tablespoon flour and a 1 tablespoon sugar. Set aside.
- In the bowl of your food processor, process cream cheese, sugar, egg, vanilla, lemon juice and lemon zest. Blend until smooth.
- Fill each pie shell and top with berries.
- Bake for 30-35 minutes or until the center has set and the edges are golden.
- Let cool and serve with whipped cream is desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dessert
