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
Scale
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.
