Description
Pesto pasta with roasted cherry tomatoes is a vibrant, flavorful dish that combines creamy pesto, sweet roasted tomatoes, and perfectly cooked pasta. This quick and easy recipe elevates simple ingredients into a delightful meal, perfect for busy weeknights or entertaining guests. With its aromatic blend of fresh basil, garlic, and Parmesan cheese, every bite is a celebration of flavor that will leave you craving more.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 pint cherry tomatoes, halved
- 2 cups fresh basil leaves
- ¼ cup pine nuts or sunflower seeds
- 3 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread halved cherry tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until blistered.
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a food processor, blend basil, pine nuts (or sunflower seeds), garlic, and Parmesan while drizzling in olive oil until smooth. Adjust consistency with reserved pasta water if needed.
- Combine the drained pasta with the pesto sauce and roasted tomatoes. Toss well until evenly coated.
- Serve immediately, garnishing with extra Parmesan and a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Feel free to swap cherry tomatoes for sun-dried tomatoes or add grilled chicken for protein. For added crunch, consider tossing in olives or additional nuts.