Description
This Pesto Pasta with Cherry Tomatoes is a fresh, vibrant, and easy Mediterranean-inspired dish made with homemade basil pesto, sweet burst cherry tomatoes, and perfectly cooked pasta. Ready in just 30 minutes, this comforting recipe brings bright summer flavors to your table with simple, wholesome ingredients.
Ingredients
Scale
- 400 g pasta (penne or spaghetti)
- 2 cups fresh basil leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (toasted)
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 2 cups cherry tomatoes
- 1 tablespoon olive oil (for sautéing)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Toast pine nuts in a dry pan for 2–3 minutes until lightly golden.
- Blend basil, toasted pine nuts, garlic, and Parmesan in a food processor.
- Slowly add olive oil while blending until smooth. Add lemon juice, salt, and pepper.
- Heat 1 tablespoon olive oil in a pan and sauté cherry tomatoes until soft and slightly burst.
- Add drained pasta to the pan with tomatoes. Stir in pesto and a few tablespoons of reserved pasta water.
- Toss gently until pasta is evenly coated. Adjust seasoning and serve warm with extra Parmesan.
Notes
Use high-quality extra virgin olive oil for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add grilled chicken, shrimp, or fresh mozzarella for extra protein. You can freeze pesto separately for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg