Save A vibrant, aromatic pasta dish featuring homemade basil pesto and sweet cherry tomatoes—perfect for a quick, flavorful meal.
This pasta quickly became a favorite in my household for its simplicity and vibrant taste.
Ingredients
- Pasta: 400 g (14 oz) dried spaghetti or linguine, salt for boiling water
- Basil Pesto: 60 g (2 cups loosely packed) fresh basil leaves, 50 g (1/3 cup) pine nuts, 2 cloves garlic peeled, 60 g (1/2 cup) freshly grated Parmesan cheese, 120 ml (1/2 cup) extra-virgin olive oil, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, juice of 1/2 lemon optional for brightness
- Cherry Tomatoes: 300 g (2 cups) cherry tomatoes halved, 1 tbsp extra-virgin olive oil, salt and pepper to taste
- Garnish: extra Parmesan cheese grated, fresh basil leaves
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain the pasta.
- Toast Pine Nuts:
- While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2 3 minutes stirring frequently until golden. Remove from heat and let cool.
- Make Pesto:
- In a food processor, combine basil, cooled pine nuts, garlic, Parmesan, salt, and pepper. Pulse until finely chopped. With the machine running, stream in the olive oil until a smooth, creamy pesto forms. Add lemon juice if using. Taste and adjust seasoning.
- Sauté Tomatoes:
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the cherry tomatoes with a pinch of salt and pepper. Sauté for 2 3 minutes until just softened but still holding their shape.
- Combine:
- Add the drained pasta to the skillet with tomatoes. Off the heat, add the pesto and a splash of reserved pasta water. Toss to coat until glossy and evenly mixed adding more water if needed.
- Serve:
- Serve immediately, garnished with extra Parmesan and fresh basil leaves.
Save This dish always brings smiles when served at family dinners creating a warm and inviting atmosphere.
Required Tools
Large pot, skillet, food processor or blender, colander, chefs knife, cutting board
Allergen Information
Contains dairy (Parmesan cheese), nuts (pine nuts), and gluten (pasta). For allergies, use gluten-free pasta, omit the pine nuts, and choose a suitable cheese substitute. Double-check all labels for hidden allergens.
Nutritional Information
Calories: 560, Total Fat: 28 g, Carbohydrates: 60 g, Protein: 16 g per serving
Save Enjoy this fresh, flavorful pasta any night of the week for a quick and satisfying meal.
Recipe FAQ
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as they hold the pesto well, but any long pasta shape will work nicely.
- → Can I substitute pine nuts in the basil pesto?
Yes, you can replace pine nuts with sunflower seeds for a nut-free option or simply omit them.
- → How can I keep the cherry tomatoes from becoming mushy?
Sauté the halved tomatoes briefly over medium heat just until softened but still holding their shape.
- → Is it necessary to reserve pasta water when making this dish?
Yes, a splash of reserved pasta water helps loosen the pesto and allows it to coat the pasta evenly and smoothly.
- → What can I use instead of Parmesan cheese?
Pecorino Romano is a sharper alternative, while nutritional yeast works well for a dairy-free version.
- → Can this dish be prepared ahead of time?
It’s best served fresh to maintain the vibrant flavors and texture, but you can prepare pesto in advance and combine before serving.