If you are looking to brighten up your dinner table with something vibrant and bursting with fresh flavors, this Pesto Pasta with Cherry Tomatoes Recipe is a total game-changer. It’s simplicity at its best but packs a delightful punch of color, textures, and tastes that feel both comforting and refreshingly light. Combining the aromatic punch of homemade basil pesto, the juicy sweetness of cherry tomatoes, and perfectly cooked pasta, this dish is an absolute celebration of ingredients working harmoniously together.
Ingredients You’ll Need
Gathering simple yet fresh ingredients is the secret to making this pesto pasta truly shine. Each component plays a crucial role, whether it’s adding vibrant color, a lovely herbaceous note, or a touch of creamy richness.
- 12 ounces pasta: Choose penne, fettuccine, or spaghetti; each type offers a different way to trap that luscious pesto sauce.
- 1 cup fresh basil pesto: Homemade or store-bought, this is the heart and soul of the dish with its fragrant, oily basil goodness.
- 2 cups cherry tomatoes, halved: These juicy bursts add freshness and a pop of sweetness that balances the pesto perfectly.
- 1 tablespoon olive oil: A light drizzle brings richness and helps marry the flavors together.
- 1/2 teaspoon salt: Enhances all the natural flavors without overwhelming them.
- 1/4 teaspoon black pepper: Adds just a touch of heat and depth to the dish.
- 1/4 cup grated Parmesan cheese (plus more for serving): A nutty, salty finish that complements the pesto beautifully.
- Fresh basil leaves, for garnish (optional): These pretty green leaves give your plate a fresh, garden-fresh touch.
How to Make Pesto Pasta with Cherry Tomatoes Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your chosen pasta according to the package instructions. The goal here is to achieve that perfect al dente texture, which provides a delightful chew that holds up wonderfully when tossed with pesto and tomatoes. Once cooked, reserve a cup of pasta water before draining; this starchy water will be your secret weapon in adjusting the sauce consistency later.
Step 2: Prepare the Cherry Tomatoes
While the pasta cooks, toss your halved cherry tomatoes in a tablespoon of olive oil, salt, and black pepper. This simple seasoning enhances their natural sweetness and lays the foundation for a juicy, vibrant addition to your pasta. If you prefer, you can gently warm them in a pan for a few minutes to soften them just slightly or leave them fresh for a crisp burst.
Step 3: Combine Pasta and Pesto
Return the drained pasta to the pot or a large mixing bowl and add the fresh basil pesto. Toss everything together, gradually adding reserved pasta water to loosen the sauce to your liking. This step is all about coating each strand of pasta with that luscious, herbaceous pesto sauce that makes every bite irresistible.
Step 4: Add Cherry Tomatoes and Cheese
Fold in the seasoned cherry tomatoes gently so they remain beautifully vibrant and juicy within the dish. Sprinkle in the grated Parmesan cheese, ensuring it starts to melt slightly and mingle with the pesto. This creamy, salty cheese dimension harmonizes the entire plate, turning simple ingredients into something spectacular.
How to Serve Pesto Pasta with Cherry Tomatoes Recipe
Garnishes
To elevate your presentation, scatter fresh basil leaves on top for a burst of color and added aroma. Sprinkle some extra grated Parmesan right before serving to create a savory snow that melts ever so slightly over the warm pasta. A light drizzle of good quality olive oil can add that glossy finish that makes the dish truly inviting.
Side Dishes
This pesto pasta pairs beautifully with crisp green salads — think arugula with lemon vinaigrette or a simple mixed herb salad to complement the herbal flavors. Garlic bread or crusty Italian bread on the side also works wonders, perfect for sopping up any leftover pesto sauce. You could also keep it light with grilled vegetables or a plate of roasted asparagus.
Creative Ways to Present
For a charming twist, serve the Pesto Pasta with Cherry Tomatoes Recipe in individual serving bowls and garnish each with a small sprig of basil and a cherry tomato. For a summery party, consider a pasta bar where guests can add extra toppings like toasted pine nuts, sun-dried tomatoes, or mozzarella balls to personalize their plates.
Make Ahead and Storage
Storing Leftovers
Leftover pesto pasta keeps well in an airtight container in the refrigerator for up to 3 days. To prevent it from drying out, you can stir in a touch of olive oil or a splash of reserved pasta water before storing.
Freezing
Freezing is possible but best avoided if you want to maintain the fresh texture of tomatoes and bright flavor of pesto. However, if necessary, freeze without the tomatoes and add those fresh when you reheat.
Reheating
Gently reheat the pasta on the stovetop over low heat, adding a bit of olive oil or reserved pasta water to keep the sauce smooth and flavorful. The microwave can work too, but take care not to overheat, as pesto can lose its fresh taste with excessive heat.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto is a convenient and delicious option. Just be sure to choose a high-quality one for the best flavor, or whip up your own if you have time for a fresher taste.
What pasta shape works best for this pesto pasta with cherry tomatoes recipe?
While penne, fettuccine, and spaghetti are all excellent choices, feel free to use any pasta you prefer. Shapes with ridges or holes, like penne or rigatoni, tend to hold onto the pesto sauce beautifully.
Can I add protein to make it a fuller meal?
Yes! Grilled chicken, shrimp, or even pan-seared tofu would add a lovely protein boost without overpowering the fresh flavors of the pesto and tomatoes.
Is this recipe suitable for vegans?
It can be easily adapted for vegans by using a dairy-free pesto and omitting the Parmesan cheese or replacing it with a plant-based alternative.
How can I make the cherry tomatoes less acidic?
Roasting the cherry tomatoes before adding them to the pasta can mellow their acidity and concentrate their sweetness, adding an extra depth of flavor to the dish.
Final Thoughts
This Pesto Pasta with Cherry Tomatoes Recipe is one of those magical dishes that effortlessly blends fresh, simple ingredients into a meal that feels like a warm hug. Whether you’re cooking for a quick weeknight dinner or impressing friends at a casual get-together, it’s sure to become a staple in your recipe collection. Don’t hesitate to dive in and savor every vibrant bite!
Print
Pesto Pasta with Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Pesto Pasta with Cherry Tomatoes recipe is a delightful, fresh, and easy-to-make dish perfect for a quick weeknight dinner or a light lunch. Featuring al dente pasta tossed in aromatic basil pesto and juicy cherry tomatoes sautéed to perfection, this recipe blends the bright flavors of summer with a creamy Parmesan finish.
Ingredients
Pasta and Sauce
- 12 ounces pasta (penne, fettuccine, or spaghetti)
- 1 cup fresh basil pesto
Vegetables and Seasoning
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
- Sauté the cherry tomatoes: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halved cherry tomatoes, and season with salt and black pepper. Cook the tomatoes, stirring occasionally, until they soften and begin to release their juices, about 5 minutes.
- Toss pasta with pesto and tomatoes: Reduce the heat to low. Add the drained pasta to the skillet with the tomatoes. Stir in 1 cup of fresh basil pesto and the grated Parmesan cheese. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Serve and garnish: Divide the pesto pasta among serving plates. Garnish with additional Parmesan cheese and fresh basil leaves if desired. Serve immediately while warm.
Notes
- You can use store-bought pesto or make your own fresh pesto for more vibrant flavor.
- For a protein boost, add grilled chicken or sautéed shrimp.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop or microwave.
- Adding a squeeze of fresh lemon juice before serving can brighten the dish further.
