Go Back
To make pesto pasta with cherry tomatoes, gather the following ingredients: - 400g pasta (spaghetti, fusilli, or any preferred variety) - 300g cherry tomatoes, halved - 1 cup fresh basil leaves, packed - 1/2 cup pine nuts (or walnuts for a different flavor profile) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, finely minced - 1/2 cup extra virgin olive oil - Salt and freshly ground black pepper - Optional: Zest of 1 lemon - Optional: Pinch of crushed red pepper flakes These ingredients create a fresh and delightful dish. The cherry tomatoes add sweetness, while the pesto brings bright flavors. You can use any pasta you like, which makes it versatile. If you want to change the taste, try walnuts instead of pine nuts. For a vegan option, swap out the cheese with nutritional yeast. Enjoy cooking this vibrant meal! For the full recipe, check out the detailed instructions later in the article. 1. Preheat your oven to 200°C (400°F). 2. Line a baking sheet with parchment paper. 3. Place the halved cherry tomatoes on the sheet, cut side up. 4. Drizzle with olive oil and sprinkle with salt and pepper. 5. Roast for 20-25 minutes until soft and slightly caramelized. 1. Fill a large pot with water and add a tablespoon of salt. 2. Bring the water to a rolling boil. 3. Add your pasta and cook as directed. 4. Reserve one cup of pasta water before draining. 1. In a food processor, combine basil leaves, pine nuts, cheese, and garlic. 2. Pulse until coarsely chopped. 3. While blending, slowly add olive oil until smooth. 4. Taste and season with salt and pepper. 1. In a large bowl, mix the drained pasta with the pesto. 2. If the sauce is too thick, add reserved pasta water a little at a time. 1. Gently fold in the roasted cherry tomatoes. 2. Make sure they stay intact for tasty bites. 1. Portion the pasta into bowls. 2. Top with extra grated cheese and crushed red pepper flakes if desired. For the full recipe, check [here](Full Recipe). To get sweet, rich flavors from your cherry tomatoes, roast them right. Here are some tips: - Cut Side Up: Always place the tomatoes cut side up. This helps them caramelize better. - Oil and Salt: Drizzle with olive oil and sprinkle salt. This boosts their natural sweetness. - High Heat: Roast at 200°C (400°F). This gives them a nice char and depth. - Add Herbs: Toss in fresh herbs like thyme or oregano for added flavor. Making pesto is simple, but it needs balance. Here’s how to perfect it: - Fresh Ingredients: Use fresh basil and quality nuts for vibrant taste. This is key! - Cheese Choice: Go for good Parmesan. It adds a salty, nutty flavor that shines. - Blend Slowly: When adding olive oil, do it slowly. This helps create a smooth texture. - Storage: Keep unused pesto in a jar. Cover it with a thin layer of oil to keep it fresh. Want to tweak the recipe? Here are some easy swaps: - Vegan Option: Replace Parmesan with nutritional yeast for a cheesy flavor without dairy. - Gluten-Free Pasta: Use gluten-free pasta for a tasty alternative. It works great! - Lower Calorie: Try using less oil or whole wheat pasta. This keeps the dish light without losing flavor. {{image_4}} You can use many pasta types for this dish. Whole wheat pasta adds fiber and flavor. Gluten-free pasta works well for those with dietary needs. If you want a fun twist, try zucchini noodles instead of traditional pasta. They are fresh and light, perfect for summer. Want to make your pesto pasta heartier? You can add protein easily. Grilled chicken or shrimp pairs well with the flavors. For a vegetarian option, try adding tofu. It's a great way to make the dish filling without meat. You can also use chickpeas for a plant-based protein boost. To enhance the taste, think about adding extras. Sun-dried tomatoes bring a rich sweetness. Olives add a salty punch that complements the pesto. You can also play with fresh herbs. Try adding parsley for a bright note or arugula for a peppery kick. These small changes make a big impact on flavor. To store leftovers, let the pasta cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. You can freeze homemade pesto for later. First, spoon the pesto into ice cube trays. This way, you can grab just what you need. Once frozen, pop the cubes into a freezer bag. They will last up to three months. When ready to use, thaw the pesto in the fridge overnight. You can also leave it at room temperature for a few hours. To reheat leftover pesto pasta, use a stovetop method. Heat a pan over medium heat. Add a splash of water or olive oil to prevent sticking. Stir the pasta until hot, but avoid overcooking it. This keeps your pasta from getting soggy. You can also use a microwave, but it may not heat evenly. Yes, you can use store-bought pesto. It saves time and still tastes good. But, homemade pesto has fresh flavor and quality. Store-bought often lacks the richness of fresh ingredients. If you choose store-bought, look for brands with simple, natural ingredients. To reheat leftover pesto pasta, use a skillet on low heat. Add a splash of water or olive oil. This helps keep the pasta moist. Stir gently to warm it evenly. Avoid using high heat, as it can make the pasta dry or sticky. Yes, pesto pasta works well for meal prep. Store it in airtight containers in the fridge. It lasts about 3 to 5 days. To prepare in advance, cook the pasta and make the pesto. Combine them just before serving for the best flavor. You can easily make this dish vegan. Swap Parmesan cheese for nutritional yeast. Use nuts and fresh basil as the base for your pesto. Ensure your pasta is egg-free. This way, you can enjoy all the flavors without any animal products. Adding more vegetables is simple and fun! Consider using spinach or arugula for extra greens. You can also add bell peppers, zucchini, or peas. Roast or sauté them before mixing with the pasta. Seasonal veggies enhance the dish's flavor and nutrition. This dish blends simple ingredients into a tasty meal. We roasted cherry tomatoes for sweet flavor. We cooked the pasta just right and made fresh pesto. With some tips, you learned to customize your dish for any diet. Don't forget to store any leftovers properly or freeze the pesto. Enjoy each bite, and feel free to get creative with flavors and textures. This pasta dish is not just a meal; it’s a way to showcase your cooking skills!

Pesto Pasta with Cherry Tomatoes

Elevate your dinner with this vibrant pesto pasta with roasted cherry tomatoes that's bursting with flavor! Made with fresh basil, creamy Parmesan, and sweet roasted tomatoes, this recipe is easy to follow and perfect for any occasion. Enjoy a delicious meal in just 40 minutes! Click through to discover how to create this colorful dish that will delight your taste buds and impress your guests. Make it tonight!
Print Recipe Pin Recipe

Ingredients
  

400g pasta (spaghetti, fusilli, or any preferred variety)

300g cherry tomatoes, halved

1 cup fresh basil leaves, packed

1/2 cup pine nuts (or walnuts for a different flavor profile)

1/2 cup grated Parmesan cheese (substitute with nutritional yeast for a vegan option)

2 cloves garlic, finely minced

1/2 cup extra virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper to taste

Optional: Zest of 1 lemon for brightness

Optional: A pinch of crushed red pepper flakes for added heat

Instructions
 

Roast the Cherry Tomatoes: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup. Arrange the halved cherry tomatoes on the sheet, cut side up. Drizzle with a tablespoon of olive oil and season generously with salt and freshly cracked black pepper. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized, enhancing their natural sweetness.

    Cook the Pasta: While the tomatoes are roasting, fill a large pot with water and add a tablespoon of salt. Bring the water to a rolling boil, then add the pasta. Cook according to the package instructions until al dente, typically about 8-10 minutes. Just before draining, reserve 1 cup of the starchy pasta water to help adjust the sauce consistency later.

      Prepare the Pesto: In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until the mixture is coarsely chopped. With the processor running, slowly drizzle in the olive oil, mixing until the pesto reaches a smooth and creamy consistency. Taste and season with salt, pepper, and if desired, the lemon zest to brighten the flavors.

        Combine Pasta and Pesto: In a large mixing bowl, gently combine the drained pasta with the freshly made pesto. If the pesto is too thick to coat the pasta evenly, gradually add in the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.

          Add Roasted Tomatoes: Carefully fold the roasted cherry tomatoes into the pasta and pesto mixture, ensuring the tomatoes remain intact to add bursts of flavor in each bite.

            Serve: Portion the vibrant pesto pasta into individual bowls. For a finishing touch, sprinkle extra grated Parmesan cheese on top and add a pinch of crushed red pepper flakes if you like a kick of heat.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4