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Heirloom Tomato Pasta

Here's a recipe that captures the taste of summer with heirloom tomatoes and pasta!


  • 1 pound Pappardelle or fettucine pasta, cooked
  • 2 cups heirloom tomatoes, cut into bite-size pieces
  • 3/4 cup pesto, preferably homemade
  • 1 handful fontina cheese, grated
  • sea salt to taste
  • freshly ground pepper to taste

Optional: Parmesan cheese grated on top.


  1. Toss the pasta, tomatoes, pesto, and fontina cheese in a large platter.

  2. Season to taste with salt and pepper.

  3. Enjoy!