1/2 cup roughly chopped italian parsley, 2 tsp lemon zest, 2 10-oz containers cherry or grape tomatoes, 1/4 cup olive oil, kosher salt & black pepper. |
Roasted White. Bean and. Tomato Pasta. By Alexa Weibel. David Malosh for The New York Times. Food Stylist: Simon Andrews. Total Time. 30 minutes. Rating. (1,887). |
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