Description
Pesto Pasta with Roasted Tomatoes is a vibrant, flavorful dish that combines al dente pasta with a creamy basil pesto and sweet, caramelized cherry tomatoes. This quick and easy recipe is perfect for weeknight dinners or special occasions, offering a delightful balance of rich and fresh flavors. With its appealing colors and comforting taste, it’s sure to impress family and friends alike.
Ingredients
Scale
- 8 oz pasta (penne or angel hair)
- 2 cups fresh basil leaves
- 1/2 cup extra virgin olive oil
- 3 garlic cloves
- 1/4 cup pine nuts (toasted)
- 1/2 cup grated Parmesan cheese
- 1 pint cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the cherry tomatoes, drizzle with olive oil, salt, and pepper. Roast for about 20 minutes until blistered.
- In a food processor, combine basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth yet slightly chunky.
- Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain while reserving some cooking water.
- Return pasta to the pot; add pesto and roasted tomatoes. Toss well, using reserved water for creaminess as needed.
- Serve warm, garnished with extra Parmesan or fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 460
- Sugar: 3g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg