Pesto Pasta with Cherry Tomatoes (Fresh)
A simple recipe for fresh pesto pasta tossed with cherry tomatoes, ready quickly for a light meal.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Vegetarian
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
- Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
- Toss the tomatoes with the olive oil, garlic, salt, red pepper flakes, and pepper and set aside.
- Heat a large pot of lightly salted water to a boil, then cook the pasta until it is al dente.
- Drain the pasta, then return it to the pot.
- Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
- 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
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 8
- Protein: 20
- Cholesterol: 20
Keywords: Pesto Pasta, Fresh Basil, Cherry Tomatoes, Light Meal, Easy Recipe, Whole Grain Pasta