Name: Pesto Pasta with Cherry Tomatoes Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 500-650
Sugar: 8-12g
Sodium: 400-600mg
Fat: 30-40g
Saturated Fat: 8-12g
Carbohydrates: 50-60g
Fiber: 4-6g
Protein: 15-20g
Cholesterol: 30-50mg