Fresh and delicious Pesto Pasta
These are the top reasons why we adore this recipe
- they are full of yummy tomatoes that make the dish light and tasty
- use fresh basil to make the pesto - the aroma is mesmerizing
- only simple ingredients are used to make the recipe
- a simple, beginner-friendly recipe
- use your favorite pasta, like fusilli
- a lovely meatless weeknight dinner meal
- feel free to store in the fridge for up to 3 days
Essential ingredients
This simple, delicious, and quick summer recipe is perfect for hot summer days. The following paragraph provides more information about the ingredients. The whole recipe can be found below.
Tomatoes - In this recipe, we use cherry tomatoes in two ways. We roast most tomatoes to make them juicy and delicious, then use the rest fresh to add freshness and color to the dish.
Pesto - prepare homemade pesto Genovese, or basil pesto. In this recipe we will need fresh basil, olive oil, parmesan cheese, and salt. It is simple to make yet incredibly delicious.
Pasta - choose your favorite pasta - we like to opt for fusilli because of their shape and texture.
Storing
You can easily store this Pesto Pasta with Roasted Cherry Tomatoes.
Place the Pesto Pasta with Roasted Cherry Tomatoes in an airtight container, seal it, and refrigerate for up to 3 days. Before serving, reheat in a pan and add water if necessary.
How to make Pesto Pasta with Roasted Cherry Tomatoes at home (video)
Check this quick video to master making Pesto Pasta with Roasted Cherry Tomatoes at home.
Next, try these delicious recipes for tomato lovers
- Rice Stuffed Tomatoes
- Tomato Fritters
- Roasted Tomato Soup
- Roasted Cherry Tomato Risotto
- Roasted Cherry Tomatoes with Whipped Ricotta
- Chicken Cutlets with Tomatoes
- Pinsa with Prosciutto, Tomato, and Burrata
- Creamy Tomato Ricotta Pasta
- Fried Mozzarella Balls in Tomato Sauce
Made in collaboration with Paradajz d.o.o.
METHOD
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roast the cherry tomatoes
Place a rack in the middle of the oven and preheat it to 220 °C / 430 °F. Cut the cherry tomatoes in half and add them to a deep baking dish—season with salt and pepper. Add thinly sliced garlic, olive oil, and some basil leaves. Toss to combine and place in the oven to roast for 15 minutes at 220 °C / 430 °F.
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pesto genovese
Mix basil, pine nuts, freshly grated parmesan cheese, and olive oil in a food chopper or food processor. Season with salt and mix into a smooth pesto.
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cook the pasta
Pour water into a large pot and season with salt. Place over high heat. Add the pasta and cook al dente according to the package instructions when it comes to a boil. When the pasta is cooked, reserve about 150 or 2/3 cup of the pasta water, then drain.
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Pesto Pasta with Roasted Cherry Tomatoes
Add the drained pasta to a large bowl. Add the roasted cherry tomatoes and pesto. If needed, add the preserved cooking water. Stir in the halved fresh cherry tomatoes and some basil leaves for freshness. Divide between four plates and serve.
