How lucky are we to be able to enjoy the beautiful bounty of heirlooms, plums, grape and even cherry tomatoes this time of year at the Saucery. The North east region produces so many delicious and juicy tomatoes on its own that we don't need to go very far to find em, thankfully! Today's recipe uses about 2 pounds of cherry tomatoes we got from a farmers market we vend at twice a month called Hastings Farmers Market located in the lower Hudson Valley town of Hastings-on-Hudson. It's also where our Kale Walnut Pesto is available for purchase if you're ever in the neighborhood. Otherwise, you can find them at your local Farmigo community as well. Our Kale Walnut Pesto is dairy-free and delicious. Trust us, you won't miss the cheese! These gorgeous cherry tomatoes we used for our pesto pasta recipe are from Neversink Organic Farm. Enjoy it!    

Kale Walnut Pesto Pasta with Summer Cherry Tomatoes



1 6oz container of Nonna's Kale Walnut Pesto
1 pound of whole wheat spaghetti

Extra virgin olive oil
2 lbs mixed cherry tomatoes
feta cheese


Bring a large pot of salted water to a boil, add spaghetti and cook till al dente (read package for instructions). Drain and add to large bowl. Add Kale Walnut Pesto and some olive oil and mix. Slice cherry tomatoes and add and mix. Add to plate and top with feta cheese and serve.