Kale Pesto Penne with Roasted Tomatoes

Plan for: 25 minutes
Yield: 3-4 servings

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1 container Kale Pesto Hope Hummus
1 box Banza Penne Chickpea Pasta
8oz baby heirloom tomatoes, cut in half
1 tbsp extra virgin olive oil
salt and pepper


  1. Cook penne according to instructions on box.
  2. While pasta is cooking, preheat oven to 400°F.
  3. Toss halved tomatoes in olive oil. Spread on a parchment-lined baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, or until tomatoes have burst and are starting to turn golden brown.
  4. Drain noodles and toss with hummus. Top with roasted tomatoes and serve immediately!

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