6 years ago
1 lb rigatoni, 3 cup heirloom tomatoes, 1/2 cup water, 1/2 cup shredded cheddar cheese, pesto, 2 cup spinach, 1 cup kale, 1 cup basil, 3/4 cup almonds, 1/2 cup olive oil, 1/4 cup parmesan, 1/2 tsp salt, 3 garlic cloves, 1 lemon.
Cook pasta. Chop tomatoes. Place all other ingredients besides cheese into food processor. Preheat oven to 400. Toss cooked noodles with pesto sauce and tomatoes. Transfer to baking dish and sprinkle with cheeses. Cover with foil and bake 10-15 min.