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Pesto Pasta with Roasted Tomatoes

Pesto Pasta with Roasted Tomatoes for a Flavorful Twist

This Pesto Pasta with Roasted Tomatoes is a delightful dish packed with flavor and freshness, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dinner
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Oats Rolled or quick oats.
  • 1 cup Peanut Butter Room temperature for easier mixing.
  • 1/2 cup Honey or Maple Syrup Agave syrup can be used for a vegan option.
  • 1 cup Chocolate Chips Choose dark, semi-sweet, or dairy-free.

Equipment

  • Oven
  • Mixing bowl
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oats and peanut butter until thoroughly blended.
  3. Gently fold in the chocolate chips until evenly distributed.
  4. Dollop the mixture onto the lined baking sheet, leaving space between each cookie.
  5. Bake for 10-12 minutes until edges are golden brown.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 95mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container for up to 1 week; freeze for longer freshness.

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