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Pesto Pasta with Cherry Tomatoes (Fresh)

A close-up of Pesto Pasta with Cherry Tomatoes, featuring fusilli coated in green pesto and topped with halved, bright red cherry tomatoes.

A simple recipe for fresh pesto pasta tossed with cherry tomatoes, ready quickly for a light meal.

Ingredients

Scale
  • 1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
  • 1/4 Cup Lightly Toasted Blanched almonds
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Large Garlic Clove
  • Juice of 1 Lemon
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Pound Whole Grain Pasta
  • 2 Cups Halved, Ripe Cherry Tomatoes
  • 1 Garlic Clove Finely Minced
  • 3 Tablespoons Olive Oil
  • Salt To Taste
  • Pepper To Taste
  • Pinch of Red Pepper Flakes
  • Grated Pecorino Romano or Parmesan Cheese For Serving

Instructions

  1. Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
  2. Toss the tomatoes with the olive oil, garlic, salt, red pepper flakes, and pepper and set aside.
  3. Heat a large pot of lightly salted water to a boil, then cook the pasta until it is al dente.
  4. Drain the pasta, then return it to the pot.
  5. Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
  6. Serve in individual bowls, passing the cheese at the table.

Notes

  • Use whole grain pasta for added fiber.
  • Toast the almonds lightly before processing to deepen their flavor.
  • Adjust lemon juice amount based on your preference for acidity.

Nutrition

Keywords: Pesto Pasta, Fresh Basil, Cherry Tomatoes, Light Meal, Easy Recipe, Whole Grain Pasta