Pesto Pasta with Cherry Tomatoes

A vibrant and fresh dish, this Pesto Pasta with Cherry Tomatoes bursts with the flavors of basil, garlic, pine nuts, and Parmesan. Sweet cherry tomatoes add a juicy contrast to the herbaceous pesto coating perfectly cooked pasta.

Pesto Pasta with Cherry Tomatoes
  • Prep time: 14 minutes
  • Cook time: 32 minutes
  • Total time: 46 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 pound linguine or spaghetti
  • 2 cups fresh basil leaves, packed
  • 1/2 cup pine nuts, toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons butter (optional, for richness)

Instructions

  1. Cook pasta according to package directions in generously salted water. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, make the pesto: In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper.
  4. In a large bowl, combine the drained hot pasta with the pesto. Toss well to coat.
  5. Add the halved cherry tomatoes to the pasta and toss gently. If the pasta seems dry, add a tablespoon or two of the reserved pasta water to loosen the sauce.
  6. For extra richness, you can melt 2 tablespoons of butter into the pasta along with the pesto.
  7. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.

Tips

  • Toast the pine nuts lightly to enhance their flavor and aroma.
  • Use high-quality olive oil and fresh basil for the best pesto taste.
  • Don't over-process the pesto; a slightly rustic texture is desirable.

Frequently Asked Questions

Can I make pesto ahead of time?

Yes, homemade pesto can be stored in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly onto the surface of the pesto to prevent oxidation and browning.

What can I use instead of pine nuts?

Walnuts or almonds (blanched and peeled) are good substitutes for pine nuts in pesto. You can also omit them if you have allergies.

Can I use store-bought pesto?

Yes, store-bought pesto can be used for convenience. However, homemade pesto generally offers a fresher, more vibrant flavor. If using store-bought, taste and adjust seasoning as needed.