Pesto Pasta with Cherry Tomatoes Recipe

Pesto Pasta with Cherry Tomatoes is a dish that has become a firm favourite in our household. There’s something wonderfully simple yet deeply satisfying about the vibrant green pesto clinging to perfectly cooked pasta, studded with bursts of sweet and juicy cherry tomatoes. Weeknights can be hectic, but this recipe is a lifesaver – quick enough to whip up after a long day, yet impressive enough to serve to guests. Even my kids, who can be notoriously picky eaters, gobble this down without complaint, often asking for seconds (and sometimes even thirds!). It’s become our go-to summer meal, especially when basil is overflowing in the garden and cherry tomatoes are at their peak. The fresh, bright flavours are incredibly appealing, and it’s a meal that feels both light and comforting at the same time. Honestly, if you’re looking for a foolproof, crowd-pleasing pasta dish that’s packed with flavour and ready in minutes, look no further. This Pesto Pasta with Cherry Tomatoes is it.

Ingredients

To create this flavourful Pesto Pasta with Cherry Tomatoes, you’ll need a handful of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity, so using the best ingredients you can find will truly elevate the final dish. Here’s what you’ll need:

• Pasta: 1 pound (450g) of your favourite pasta shape. While any pasta will work, certain shapes are particularly well-suited for pesto. Consider shapes like:
  • Linguine: Its long, slightly flattened shape provides ample surface area for the pesto to cling to.
  • Spaghetti: A classic choice, spaghetti is versatile and readily available.
  • Penne: The ridges and tubular shape of penne are excellent for trapping pesto and cherry tomato pieces.
  • Fusilli (Spirals): The twists and turns of fusilli hold pesto beautifully, ensuring every bite is flavourful.
  • Farfalle (Bow Ties): The unique shape of farfalle adds visual appeal and texture to the dish.
  • For a gluten-free option, use your preferred gluten-free pasta such as brown rice pasta or quinoa pasta.
• Cherry Tomatoes: 1 pint (about 2 cups) of fresh cherry tomatoes. Opt for ripe, red cherry tomatoes for the best sweetness and flavour. You can also use:
  • Grape Tomatoes: A good substitute for cherry tomatoes, grape tomatoes are also sweet and readily available.
  • Heirloom Cherry Tomatoes: For a more complex flavour profile and vibrant colours, try using a mix of heirloom cherry tomatoes.
  • Roasted Cherry Tomatoes (Optional): For an even deeper, sweeter flavour, consider roasting the cherry tomatoes beforehand (see instructions for roasting details).
• Pesto: 1 cup of prepared pesto. You have options here:
  • Homemade Pesto: For the freshest, most vibrant flavour, homemade pesto is highly recommended. Making pesto at home allows you to control the ingredients and adjust the flavour to your preference. Classic pesto is made with fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt.
  • Store-Bought Pesto: If you’re short on time, high-quality store-bought pesto is a convenient alternative. Look for pesto made with good quality ingredients and minimal preservatives. Brands that are refrigerated rather than shelf-stable often have a fresher taste.
• Garlic: 2 cloves of garlic, minced. Fresh garlic is essential for adding a pungent and aromatic flavour to the dish.
• Olive Oil: 2 tablespoons of extra virgin olive oil. Use a good quality extra virgin olive oil for the best flavour and richness. Olive oil is used to sauté the garlic and tomatoes and adds a lovely sheen to the finished pasta.
• Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Freshly grated Parmesan cheese is preferred for its superior flavour and texture. Use a microplane or fine grater for finely grated cheese that melts beautifully into the pasta.
  • Pecorino Romano Cheese (Optional): For a saltier, sharper flavour, you can substitute some or all of the Parmesan cheese with Pecorino Romano.
• Pine Nuts or Walnuts (Optional, for Garnish): ¼ cup of toasted pine nuts or walnuts, for garnish. Toasting nuts enhances their flavour and adds a pleasant crunch to the dish. If you are using homemade pesto, you can use the same nuts you used in the pesto for garnish, or choose a different nut for textural contrast.
• Fresh Basil Leaves (Optional, for Garnish): A few fresh basil leaves, for garnish. Fresh basil leaves add a final touch of freshness and visual appeal to the dish.
• Salt and Black Pepper: To taste. Season the pasta water generously with salt to ensure the pasta is flavourful. Freshly ground black pepper adds a subtle spice and enhances the overall flavour of the dish.
• Red Pepper Flakes (Optional): A pinch of red pepper flakes, for a touch of heat (optional). If you enjoy a little spice, a pinch of red pepper flakes adds a pleasant warmth to the dish.

Instructions

This Pesto Pasta with Cherry Tomatoes recipe is incredibly easy to follow and comes together quickly, making it perfect for a weeknight meal. Here are detailed, step-by-step instructions to guide you through the process:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Generously salting the water is crucial as it seasons the pasta from the inside out, enhancing its flavour. Add your chosen pasta to the boiling water and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian; the pasta should be cooked through but still have a slight firmness when you bite into it. Overcooked pasta can become mushy and less appealing.
2. Prepare the Cherry Tomatoes and Garlic: While the pasta is cooking, prepare the cherry tomatoes and garlic. Wash and halve the cherry tomatoes. Halving them allows them to release their juices and flavours more readily when sautéed. Peel and mince the garlic cloves. Mincing garlic finely helps to distribute its flavour evenly throughout the dish and prevents large, overpowering pieces of garlic.
3. Sauté Garlic and Cherry Tomatoes: Heat olive oil in a large skillet or pan over medium heat. Once the oil is shimmering (but not smoking), add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. Immediately add the halved cherry tomatoes to the skillet. Sauté the tomatoes for 5-7 minutes, or until they soften slightly and begin to burst. As the tomatoes cook, they will release their juices, creating a light and flavourful sauce base. If you are using red pepper flakes for a touch of heat, add them to the pan along with the garlic or tomatoes.
4. Roast Cherry Tomatoes (Optional, for deeper flavour): For a richer, sweeter flavour, you can roast the cherry tomatoes instead of sautéing them. Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. Roasted tomatoes have a more concentrated sweetness and depth of flavour that complements the pesto beautifully. You can roast them ahead of time and add them to the pasta later.
5. Reserve Pasta Water and Drain Pasta: Before draining the pasta, reserve about ½ cup to 1 cup of the pasta cooking water. Pasta water is starchy and will help to create a creamy and emulsified sauce when combined with the pesto and pasta. Drain the cooked pasta in a colander. Do not rinse the pasta, as rinsing removes the starch that helps the sauce cling to it.
6. Combine Pasta, Pesto, and Tomatoes: Add the drained pasta directly to the skillet with the sautéed (or roasted) cherry tomatoes and garlic. Remove the skillet from the heat. Add the pesto to the pasta and tomatoes. Toss everything together gently to coat the pasta evenly with the pesto and tomato mixture. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water will help to loosen the pesto and create a silky, emulsified sauce that coats the pasta beautifully.
7. Stir in Parmesan Cheese: Stir in the grated Parmesan cheese. The heat from the pasta will melt the cheese, creating a creamy and cheesy sauce. Toss again to combine everything thoroughly.
8. Season and Serve: Season the Pesto Pasta with Cherry Tomatoes to taste with salt and freshly ground black pepper. Taste the pasta and adjust the seasoning as needed. Serve immediately while hot. Garnish with extra grated Parmesan cheese, toasted pine nuts or walnuts (if using), and fresh basil leaves (if using).

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients and pesto recipe used.)

Servings: 4-6 servings

Calories per serving: Approximately 500-650 calories (depending on serving size and pesto recipe)

Approximate Nutritional Breakdown (per serving, based on average ingredients):

• Calories: 500-650 kcal
• Protein: 15-20g
• Fat: 30-40g (primarily from olive oil, pesto ingredients, and cheese)
  • Saturated Fat: 8-12g
  • Monounsaturated Fat: 15-20g
  • Polyunsaturated Fat: 5-8g
• Carbohydrates: 50-60g
  • Fiber: 4-6g
  • Sugar: 8-12g (primarily from cherry tomatoes and pesto ingredients)
• Sodium: 400-600mg (can vary significantly depending on pesto and cheese)
• Cholesterol: 30-50mg

Important Notes:

• These are estimated values. For precise nutritional information, use a nutrition calculator and input the specific brands and amounts of ingredients you use, especially for pesto as pesto recipes can vary significantly in oil and nut content.
• Homemade pesto will generally have a different nutritional profile than store-bought pesto.
• Serving sizes can significantly impact calorie and nutrient intake.

Preparation Time

This Pesto Pasta with Cherry Tomatoes is a quick and easy meal, perfect for busy weeknights.

Prep Time: 15 minutes (includes chopping tomatoes, mincing garlic, grating cheese)

Cook Time: 15-20 minutes (pasta cooking time and sautéing tomatoes)

Total Time: 30-35 minutes

This timeframe is for using pre-made pesto. If you are making pesto from scratch, factor in an additional 15-20 minutes for pesto preparation. Roasting cherry tomatoes will also add approximately 25 minutes to the cooking time, but this can be done in advance.

How to Serve

Pesto Pasta with Cherry Tomatoes is delicious on its own, but it also pairs wonderfully with a variety of sides and accompaniments. Here are some serving suggestions to create a complete and satisfying meal:

• As a Main Course:
  • Simple and Elegant: Serve it as is, garnished with extra Parmesan cheese, toasted pine nuts or walnuts, and fresh basil leaves. Its vibrant colours and flavours make it a visually appealing and satisfying main course.
  • With Grilled Chicken or Shrimp: Add grilled chicken breast or shrimp for extra protein. The pesto and tomatoes complement grilled seafood and poultry beautifully. Slice the grilled protein and arrange it on top of the pasta.
  • With Roasted Vegetables: Serve alongside roasted vegetables like zucchini, bell peppers, or asparagus. The roasted vegetables add extra nutrients and flavour complexity to the meal.
  • With Italian Sausage: For a heartier meal, add cooked and crumbled Italian sausage. The savoury sausage pairs well with the bright pesto and tomatoes.
• As a Side Dish:
  • Alongside Grilled Meats: Pesto Pasta with Cherry Tomatoes makes an excellent side dish for grilled steak, chicken, or fish at a barbecue or summer gathering.
  • With Bruschetta or Garlic Bread: Serve with a side of crusty bruschetta or garlic bread to soak up the delicious pesto sauce.
  • Part of a Pasta Buffet: Include it in a pasta buffet alongside other pasta dishes and salads for a potluck or larger gathering.
• Serving Temperature & Garnishes:
  • Serve Warm: Pesto Pasta with Cherry Tomatoes is best served warm immediately after preparation.
  • Garnish Generously: Don’t be shy with garnishes! Extra Parmesan cheese, toasted nuts, and fresh basil leaves enhance both the flavour and presentation of the dish.
  • Drizzle with Olive Oil: A drizzle of high-quality extra virgin olive oil just before serving adds richness and flavour.
  • Lemon Wedge: Offer a lemon wedge on the side. A squeeze of fresh lemon juice brightens the flavours of the pesto and tomatoes.

Additional Tips for Perfect Pesto Pasta

To ensure your Pesto Pasta with Cherry Tomatoes is a culinary success, consider these helpful tips:

1. Don’t Overcook the Pasta: Al dente pasta is key to a great texture. Overcooked pasta becomes mushy and loses its appeal. Start checking for doneness a minute or two before the package directions suggest, and drain it as soon as it’s al dente.
2. Use Good Quality Pesto (or Make Your Own!): The pesto is the star of this dish, so using high-quality pesto is crucial. If you’re using store-bought pesto, choose a reputable brand with fresh-tasting ingredients. Even better, try making your own pesto from scratch! Homemade pesto is incredibly flavourful and allows you to customize it to your liking. Fresh basil, pine nuts, garlic, Parmesan, and olive oil are all you need.
3. Reserve Pasta Water – It’s Liquid Gold: Don’t discard the pasta water! The starchy water is essential for creating a creamy and emulsified sauce. Always reserve some pasta water before draining the pasta and use it to adjust the consistency of your pesto sauce.
4. Don’t Overheat the Pesto: Pesto is best added off the heat or with very gentle heat. Overheating pesto can cause the basil to lose its bright green colour and fresh flavour, and the cheese can become oily or separate. Stir the pesto into the pasta and tomato mixture after removing the skillet from the heat.
5. Seasoning is Key – Taste as You Go: Taste and adjust seasoning throughout the cooking process. Season the pasta water generously, taste the sautéed tomatoes, and taste the final dish before serving. Salt and pepper are crucial for enhancing the flavours of all the ingredients. Don’t be afraid to add a little more salt if needed, especially if using store-bought pesto which can sometimes be less salty than homemade.

Frequently Asked Questions (FAQ)

Here are some common questions about making Pesto Pasta with Cherry Tomatoes:

Q1: Can I use different vegetables instead of cherry tomatoes?

A: Absolutely! While cherry tomatoes are classic in this dish, you can easily substitute or add other vegetables. Consider using:
* Sun-dried Tomatoes: For a more intense, chewy tomato flavour. Rehydrate oil-packed sun-dried tomatoes before adding them.
* Roasted Bell Peppers: Roasted red or yellow bell peppers add sweetness and a smoky flavour.
* Zucchini or Summer Squash: Sautéed or grilled zucchini or summer squash pairs well with pesto.
* Asparagus: Blanched or roasted asparagus spears add a fresh, spring-like flavour.
* Artichoke Hearts: Canned or marinated artichoke hearts add a tangy and slightly briny flavour.
Feel free to experiment with your favourite vegetables to customize the dish to your taste.

Q2: Can I make this recipe ahead of time?

A: While Pesto Pasta with Cherry Tomatoes is best served fresh, you can prepare some components ahead of time to save time on the day of serving. You can:
* Make Pesto in Advance: Homemade pesto can be made up to 3-4 days in advance and stored in the refrigerator in an airtight container with a layer of olive oil on top to prevent discolouration.
* Roast Cherry Tomatoes Ahead: Roasted cherry tomatoes can be made a day or two in advance and stored in the refrigerator.
* Cook Pasta Just Before Serving: It’s best to cook the pasta just before serving to prevent it from becoming mushy. However, if you need to cook it slightly ahead, toss it with a little olive oil to prevent sticking.
When ready to serve, reheat the tomatoes (if roasted), cook the pasta, and combine everything with the pesto and cheese.

Q3: How do I store leftover Pesto Pasta with Cherry Tomatoes?

A: Store leftover Pesto Pasta with Cherry Tomatoes in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the pasta may absorb some of the sauce and become slightly drier upon refrigeration.

Q4: How do I reheat leftover Pesto Pasta?

A: Reheat leftover Pesto Pasta gently to prevent the pesto from separating or becoming oily. Here are a few methods:
* Microwave: Reheat in the microwave in short intervals, stirring in between, until heated through. Add a tablespoon or two of water or broth to help rehydrate the pasta.
* Skillet: Reheat in a skillet over low heat with a splash of olive oil or water, stirring occasionally, until heated through.
* Oven: For larger portions, you can reheat in the oven at 350°F (175°C) covered with foil, adding a little moisture to prevent drying out.

Q5: Can I make this recipe vegan or dairy-free?

A: Yes, you can easily make this recipe vegan or dairy-free with a few simple substitutions:
* Vegan Pesto: Use a vegan pesto recipe, which typically substitutes nutritional yeast for Parmesan cheese and may use walnuts or almonds instead of pine nuts. Many store-bought vegan pestos are also available.
* Vegan Parmesan Cheese: Use a vegan Parmesan cheese alternative, available in most grocery stores. Nutritional yeast can also be sprinkled on top for a cheesy flavour.
* Ensure Pasta is Vegan: Most dried pasta is vegan, but check the ingredients to be sure, especially if using fresh pasta.
With these substitutions, you can enjoy a delicious and plant-based version of Pesto Pasta with Cherry Tomatoes.

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