Description
A delightful and easy-to-make Cherry Tomato Pesto Pasta recipe that combines roasted cherry tomatoes with fresh basil and Parmesan cheese for a flavorful dish.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (spaghetti or your choice)
- 1/4 cup pine nuts (optional)
Instructions
- Preheat your oven to 400°F (200°C). Spread the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until they are soft and slightly caramelized.
- While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a food processor, combine the roasted cherry tomatoes, basil leaves, Parmesan cheese, garlic, remaining olive oil, and pine nuts (if using). Blend until smooth, adding reserved pasta water a little at a time to reach your desired consistency.
- In a large mixing bowl, combine the cooked pasta and the pesto sauce. Toss until the pasta is evenly coated.
- Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
- For a creamier pesto, add 1/4 cup of heavy cream to the food processor.
- You can substitute walnuts or almonds for pine nuts for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg