If you are on the lookout for a vibrant and fresh meal that bursts with flavor and color, then this Pesto Pasta with Cherry Tomatoes Recipe is going to be your new favorite go-to dish. The combination of aromatic basil pesto with sweet, juicy cherry tomatoes creates a light yet satisfying pasta experience that feels both indulgent and wholesome. Whether you’re cooking for a quick weeknight dinner or impressing friends at a casual gathering, this recipe delivers on taste, simplicity, and freshness in every bite.
Ingredients You’ll Need
Every ingredient in this recipe is chosen with care to create a harmony of flavors and textures. From the tender pasta to the bright cherry tomatoes and the fragrant basil pesto, each component plays an essential role in making this dish truly special.
- 12 ounces pasta: Choose penne, fettuccine, or spaghetti to soak up the pesto sauce beautifully.
- 1 cup fresh basil pesto: The star of the dish, packed with herbal freshness and nutty richness.
- 2 cups cherry tomatoes, halved: Adds sweetness and vibrant color, balancing the pesto’s savory notes.
- 1 tablespoon olive oil: Helps to gently sauté the tomatoes for added depth and shine.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a subtle kick and complexity.
- 1/4 cup grated Parmesan cheese: Offers a salty, creamy finish that ties everything together.
- Fresh basil leaves (optional): For garnish and an extra herbal pop that’s both beautiful and delicious.
How to Make Pesto Pasta with Cherry Tomatoes Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cook your chosen pasta until al dente. This ensures the noodles are tender but still have a satisfying bite, the perfect texture to hold onto the flavorful pesto sauce.
Step 2: Prepare the Cherry Tomatoes
While the pasta cooks, heat olive oil in a large pan over medium heat. Add the halved cherry tomatoes, sprinkle with salt and black pepper, and sauté them gently just until they start to soften and release their natural sweetness, which complements the pesto beautifully.
Step 3: Combine Pasta and Pesto
Drain the pasta, reserving a small cup of the pasta water. Toss the hot pasta with the pesto sauce, adding a little pasta water as needed to create a silky, luscious coating that clings perfectly to every piece of pasta.
Step 4: Add the Tomatoes and Cheese
Gently fold the sautéed cherry tomatoes into the pesto-coated pasta. Sprinkle the grated Parmesan cheese on top and toss lightly for a creamy, savory finish that elevates the whole dish.
How to Serve Pesto Pasta with Cherry Tomatoes Recipe
Garnishes
Fresh basil leaves fluttered on top not only brighten the plate with a lovely green color but also enhance the herbal aroma and flavor, making your presentation irresistible.
Side Dishes
This pesto pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a warm, crusty loaf of garlic bread for a comforting meal that feels just right any time.
Creative Ways to Present
Try serving this pasta in individual bowls sprinkled with extra Parmesan and a drizzle of good-quality olive oil. For a charming touch, add some toasted pine nuts or a handful of baby arugula on top for extra texture and freshness.
Make Ahead and Storage
Storing Leftovers
Place any leftover pesto pasta in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully, but be sure to store it without the fresh garnishes to preserve their vibrancy.
Freezing
Freezing pesto pasta can change the texture of the fresh tomatoes, so it’s best to freeze only the pasta tossed with pesto. Store it in a freezer-safe container for up to 2 months and avoid freezing the tomatoes separately.
Reheating
When reheating, gently warm the pasta in a skillet over low heat with a splash of water or olive oil to loosen the sauce and keep the pasta creamy. Avoid the microwave if possible, as it can dry out the dish.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time, but if you have fresh basil and pine nuts on hand, making your own pesto will elevate the flavors even more.
What kind of pasta works best?
Penne, fettuccine, or spaghetti all make excellent choices because their shapes hold onto the pesto sauce beautifully, but feel free to use your favorite pasta shape for a personalized touch.
Can I make this dish vegan?
Yes! Simply substitute Parmesan cheese with a vegan cheese alternative or nutritional yeast, and ensure your pesto is free from dairy or make a vegan pesto at home using nuts and nutritional yeast.
Is this recipe suitable for meal prep?
Definitely. This Pesto Pasta with Cherry Tomatoes Recipe is ideal for meal prepping as it reheats well, though it’s best to add fresh tomatoes or basil just before serving for optimal flavor and texture.
How do I keep the cherry tomatoes from getting too mushy?
Sauté the tomatoes briefly over medium heat just until they soften but still hold their shape. Overcooking can cause them to become mushy and release too much juice.
Final Thoughts
There is something truly comforting about this Pesto Pasta with Cherry Tomatoes Recipe that makes it feel like a homemade hug on a plate. Its vibrant flavors, simple ingredients, and effortless preparation make it a must-try for every pasta lover. Trust me, once you make it, this dish will become a cherished favorite in your recipe collection.
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Pesto Pasta with Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Pesto Pasta with Cherry Tomatoes recipe is a simple yet flavorful dish perfect for a quick weeknight dinner or a light lunch. Combining al dente pasta with vibrant basil pesto, juicy cherry tomatoes, and a sprinkle of Parmesan cheese, this dish offers a delightful balance of freshness and richness. The olive oil and seasoning enhance the natural flavors, making it an ultimate pasta experience that’s both easy and delicious.
Ingredients
Ingredients
- 12 ounces pasta (e.g., penne, fettuccine, or spaghetti)
- 1 cup fresh basil pesto
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8 to 12 minutes depending on the type of pasta used. Drain the pasta and reserve about 1/2 cup of the pasta cooking water for later.
- Sauté the cherry tomatoes: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 3 to 5 minutes until they start to soften and release their juices. This step enhances their sweetness and flavor.
- Combine pasta and pesto: Add the drained pasta to the skillet with the cherry tomatoes. Stir in the fresh basil pesto, salt, and black pepper. Toss everything together to evenly coat the pasta with pesto. If the mixture seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
- Add Parmesan and garnish: Remove the skillet from heat and sprinkle in the grated Parmesan cheese, stirring gently to combine. Serve the pasta warm, garnished with extra Parmesan and fresh basil leaves if desired, to add a burst of color and freshness.
Notes
- For a vegan version, use vegan pesto and omit the Parmesan cheese or replace it with a plant-based alternative.
- Fresh cherry tomatoes are preferred for the best flavor, but you can use grape tomatoes or halved small tomatoes if necessary.
- Reserve some pasta water to adjust the pasta’s consistency and help the pesto coat the noodles better.
- This dish is best served immediately as the pesto flavor and tomato freshness are at their peak.
