Description
This pesto pasta with cherry tomatoes is fresh, vibrant, and ready in under 30 minutes. Made with homemade basil pesto, juicy cherry tomatoes, and perfectly cooked pasta, this easy recipe is perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 300g pasta (penne or spaghetti)
- 1 cup fresh basil leaves
- 2 garlic cloves
- 40g grated Parmesan cheese
- 30g pine nuts
- 100ml olive oil
- 200g cherry tomatoes, halved
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Blend basil, garlic, pine nuts, and Parmesan until combined.
- Slowly add olive oil while blending until smooth.
- Season pesto with salt and pepper.
- Sauté cherry tomatoes in a pan for 2–3 minutes.
- Drain pasta and reserve some cooking water.
- Mix pasta with pesto, adding pasta water as needed.
- Fold in cherry tomatoes.
- Serve immediately with extra Parmesan.
Notes
Toast pine nuts for deeper flavor. Use high-quality olive oil for best results. Store leftovers in the fridge for up to 2 days. Add a splash of water when reheating to keep the sauce creamy.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg