Pesto Pasta with Cherry Tomatoes is a vibrant, flavorful, and refreshing Italian-inspired dish that captures the essence of Mediterranean simplicity. It combines al dente pasta tossed with aromatic basil pesto and juicy cherry tomatoes for a meal that’s both light and satisfying. Each bite bursts with fresh basil, garlic, and Parmesan, complemented by the sweetness of ripe tomatoes and the richness of olive oil.
This dish embodies everything we love about Italian cuisine — simple ingredients transformed into something extraordinary. Whether served warm or cold, as a main course or a side dish, it’s a recipe that never fails to impress.
Why I Love This Recipe
I love Pesto Pasta with Cherry Tomatoes because it’s the perfect blend of freshness, comfort, and elegance. The vibrant green pesto adds an earthy, garlicky depth, while the cherry tomatoes bring a burst of natural sweetness and juiciness. It’s the kind of dish that feels fancy but is incredibly easy to prepare.
Another reason I love this recipe is its versatility — you can enjoy it as a quick weeknight dinner, a make-ahead lunch, or even a side at gatherings. It’s also customizable: you can add grilled chicken, shrimp, or roasted vegetables to make it your own. Plus, it’s a one-bowl meal that looks as beautiful as it tastes.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- It celebrates fresh, wholesome ingredients with minimal effort.
- It’s quick and easy, perfect for busy weeknights.
- It’s versatile — delicious hot, warm, or chilled.
- It’s vegetarian-friendly and can easily be made vegan.
- It’s packed with flavor and nutrients, offering a balance of healthy fats, protein, and carbs.
Once you make this dish, you’ll realize how simple and rewarding homemade pesto pasta can be.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories: Approximately 420 kcal per serving
- Course: Main Course, Side Dish
- Cuisine: Italian
Ingredients
For the Pesto:
- 2 cups fresh basil leaves (packed)
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
For the Pasta:
- 12 oz (340 g) pasta (spaghetti, penne, or fusilli work best)
- 1½ cups cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt, for pasta water
- Optional garnish: extra Parmesan, basil leaves, or crushed red pepper flakes
Cooking Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
- Make the pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until finely chopped. Slowly stream in olive oil while blending until smooth. Season with salt and pepper.
- Sauté the tomatoes: In a skillet, heat olive oil over medium heat. Add halved cherry tomatoes and cook for 2–3 minutes until they begin to soften.
- Combine: Add cooked pasta to the skillet with tomatoes. Stir in pesto, adding a bit of the reserved pasta water to loosen the sauce. Toss until evenly coated.
- Serve: Top with extra Parmesan and fresh basil before serving.
Step-by-Step Preparation Method
Step 1: Boil the Pasta
Fill a large pot with salted water and bring to a boil. Add your pasta and cook until al dente. Save ½ cup of pasta water and drain the rest.
Step 2: Prepare the Pesto
In a food processor, add basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until blended. With the motor running, drizzle in olive oil gradually until a smooth sauce forms. Taste and season.
Step 3: Cook the Tomatoes
In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for a few minutes until slightly blistered and juicy.
Step 4: Toss the Pasta
Add the drained pasta to the skillet. Stir in the pesto and mix until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water.
Step 5: Serve and Garnish
Transfer to serving bowls and garnish with fresh basil, extra Parmesan, or a sprinkle of crushed red pepper flakes for heat.
How to Serve
Serve Pesto Pasta with Cherry Tomatoes warm or at room temperature. It pairs perfectly with:
- Garlic bread or focaccia
- Grilled chicken or shrimp
- A crisp green salad or Caprese salad
- A glass of chilled white wine or sparkling water with lemon
This dish works well as a main course for lunch or dinner and can also be enjoyed as a cold pasta salad.
Recipe Tips
- Use fresh basil: The key to great pesto is fresh, vibrant basil leaves.
- Reserve pasta water: It helps the pesto coat the pasta smoothly.
- Toast your nuts: Lightly toasting pine nuts enhances their flavor.
- Avoid overheating pesto: Heat destroys its fresh flavor — always add it off the heat.
- Add a touch of lemon juice: It brightens the sauce and prevents oxidation.
Variations
- Creamy Pesto Pasta:
Add ¼ cup heavy cream or cream cheese to the pesto for a rich, velvety sauce. - Vegan Version:
Use nutritional yeast instead of Parmesan and substitute vegan pesto or olive oil-based pesto. - Pesto Chicken Pasta:
Add grilled chicken strips or roasted chicken pieces for a protein-packed meal. - Shrimp Pesto Pasta:
Sauté shrimp in garlic butter and toss with the pasta for a seafood twist. - Roasted Vegetable Pesto Pasta:
Add roasted zucchini, bell peppers, or mushrooms for extra flavor and nutrition.
Freezing and Storage
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of olive oil or water.
Freezing:
- You can freeze the pesto sauce separately for up to 3 months in an airtight container or ice cube trays.
- Avoid freezing the fully prepared pasta as the texture may change.
Special Equipment Needed
- Food processor or blender (for pesto)
- Large pot (for boiling pasta)
- Skillet or sauté pan
- Wooden spoon or tongs
- Grater for Parmesan
Conclusion
Pesto Pasta with Cherry Tomatoes is a celebration of simple, fresh, and flavorful ingredients. It’s a dish that captures the heart of Italian home cooking — easy to make, nourishing, and full of vibrant color and taste. The combination of aromatic basil pesto and juicy cherry tomatoes creates a perfect harmony of flavors that’s comforting yet refreshing.
Whether you’re cooking for a family dinner, a quick lunch, or a special occasion, this recipe delivers every time. With minimal effort and maximum flavor, it’s a must-try classic that proves that the best dishes often come from the simplest ingredients.
Pesto Pasta with Cherry Tomatoes
Description
Pesto Pasta with Cherry Tomatoes is a vibrant, flavorful, and refreshing Italian-inspired dish that captures the essence of Mediterranean simplicity.
Ingredients
For the Pesto:
For the Pasta:
Instructions
-
Step 1: Boil the Pasta : Fill a large pot with salted water and bring to a boil. Add your pasta and cook until al dente. Save ½ cup of pasta water and drain the rest.
-
Step 2: Prepare the Pesto : In a food processor, add basil, pine nuts, garlic, Parmesan, and lemon juice. Pulse until blended. With the motor running, drizzle in olive oil gradually until a smooth sauce forms. Taste and season.
-
Step 3: Cook the Tomatoes : In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook for a few minutes until slightly blistered and juicy.
-
Step 4: Toss the Pasta : Add the drained pasta to the skillet. Stir in the pesto and mix until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water.
-
Step 5: Serve and Garnish : Transfer to serving bowls and garnish with fresh basil, extra Parmesan, or a sprinkle of crushed red pepper flakes for heat.
