Description
A creamy and herb-forward pesto pasta with juicy cherry tomatoes, perfect for quick dinners or elegant gatherings.
Ingredients
Scale
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 cup fresh basil pesto
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved cherry tomatoes and a pinch of salt; sauté for 4–6 minutes until tomatoes begin to soften and blister.
- Reduce heat to low. Add the pesto to the skillet and warm gently—do not boil. Pour in about 1/4 cup of reserved pasta water to loosen the sauce.
- Add the drained pasta to the skillet and toss to coat evenly. If the sauce seems thick, add more reserved pasta water a tablespoon at a time until you achieve a silky consistency.
- Stir in grated Parmesan and season with black pepper. Taste and adjust salt as needed.
- Serve warm, garnished with fresh basil leaves and extra Parmesan.
Notes
Use high-quality pesto for the best flavor. Don’t skimp on pasta water for a glossy sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 20mg