Whole Wheat Fettuccini with a Basil Cream Sauce & Roasted Tomatoes

Whole Wheat Fettuccine with Basil Cream Sauce & Roasted Tomatoes
Serves 4

Ingredients:
8 oz fresh whole wheat fettuccine
1 tbs real butter
1 tbs whole wheat flour
3/4 cup half & half
1/2 cup heavy cream
1/2 cup chopped fresh basil
1 cup grape tomatoes
1/2 tbs olive oil
kosher salt to taste

Directions:
1. Preheat your oven to 400 degrees. Toss tomatoes with salt and a drizzle of olive oil and roast on a baking pan for 15 minutes. Meanwhile, bring a large pot filled with water to a boil. Add a good amount of salt (about 2 tbs).
2. Meanwhile, melt butter over medium heat in a shallow pan. Sprinkle the flour over the butter and whisk vigorously for about a minute or two. Add the half & half and cream slowly while continuing to whisk well. Lower the heat to medium low and continue whisking for a few minutes until the sauce thickens. Add the freshly chopped basil to the sauce.
3. Add the pasta to the boiling salted water and cook for 2-3 minutes. Drain the pasta well and add it and the roasted tomatoes to the cream sauce in the saucepan. Toss together and enjoy!

*Recipe from Battle Local Foods
*Photo courtesy of hangrypants.com