Cherry Tomato Pesto Pasta
A fresh, satisfying pasta dish
Servings 6
Calories 382kcal
Equipment
Ingredients
- 12 ounces pasta
- 1 Tablespoon olive oil, divided
- 2 Tablespoons pine nuts
- 10 ounces cherry tomatoes (about 24-30)
- ¾ cup pesto sauce
- salt and pepper to taste
- grated or shaved parmesan, sliced basil for serving and garnish, if desired
Instructions
- In a large pot, boil water and cook pasta according to package directions.
- In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the pine nuts and lightly toast, stirring regularly, for about 2-3 minutes. Remove from pan and transfer to a bowl.
- Add remaining one tablespoon of olive oil to the skillet and then add the tomatoes. Cook the tomatoes until they start to slightly char and blister, anywhere from 3 to 6 minutes. Take care not to cook them for too long that they fully burst.
- Drain the pasta, and add it to the skillet along with the pesto. Toss all together.
- Sprinkle with the toasted pine nuts.
- Garnish with grated or shaved parmesan and dried or freshly sliced basil, if desired. Serve immediately.
Notes
Makes approximately 6 servings (2 ounces of pasta per person).
Pasta: We love to use spaghetti or linguine with this pasta recipe. But you can almost use any shape! Rigatoni, cavatappi, fusilli, farfalle, and penne all work well with this pesto pasta.
Pesto: Use your favorite store-bought pesto sauce or homemade. Try our Fresh Basil Pesto recipe.
Nutrition
Calories: 382kcal | Carbohydrates: 47g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 299mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 857IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg