Description
This pesto pasta with cherry tomatoes is a vibrant, fresh, and flavorful dish perfect for any season. Packed with basil, juicy tomatoes, and creamy Parmesan, it’s a weeknight winner.
Ingredients
Scale
- 12 oz dry pasta (such as linguine or spaghetti)
- 2 cups cherry tomatoes, halved
- 2 packed cups fresh basil leaves
- 2–3 garlic cloves
- 1/4 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Black pepper to taste
Instructions
- In a food processor, blend basil, garlic, toasted pine nuts, and Parmesan. Slowly add olive oil until smooth. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet, heat a bit of olive oil and sauté halved cherry tomatoes until slightly softened.
- Add the cooked pasta to the skillet, stir in the pesto and a splash of pasta water. Toss until evenly coated.
- Sprinkle with extra Parmesan, toasted pine nuts, and fresh basil before serving.
Notes
- Use room-temperature pesto to avoid it seizing up.
- Toast pine nuts for better flavor.
- Save some pasta water to help emulsify the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 10mg
Keywords: pesto pasta, cherry tomatoes, easy pasta recipe, vegetarian pasta, basil pesto pasta