Description
Pesto pasta with roasted cherry tomatoes is a vibrant, flavorful dish that captures the essence of summer in every bite. Creamy, aromatic pesto made from fresh basil and parmesan clings to perfectly cooked al dente pasta, while sweet roasted cherry tomatoes provide a delightful burst of flavor. This simple yet elegant recipe is perfect for busy weeknight dinners or impressing guests, making it a must-try for any home cook.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup extra virgin olive oil (plus more for roasting)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread cherry tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until they burst.
- In a large pot, boil salted water and cook pasta according to package instructions until al dente.
- In a food processor, blend basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil until smooth.
- Drain pasta (do not rinse) and toss it with roasted tomatoes and pesto until evenly coated.
- Serve warm or at room temperature, adding extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (280g)
- Calories: 540
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg