Amazing Fresh Pesto Pasta with Cherry Tomatoes
Oh, this Fresh Pesto Pasta with Cherry Tomatoes! It’s honestly one of those dishes that just makes me happy. It’s like a little burst of sunshine on a plate, you know? I’ve been making it for years, ever since I first discovered how incredible fresh basil tastes when it’s blended into a creamy pesto. It’s so simple, but the flavors are just *so* bright and alive. You get that lovely herby goodness from the basil, a little zing from the garlic, and then those sweet, juicy cherry tomatoes pop in every bite. It’s become my go-to when I need something delicious on the table fast. Seriously, it’s a lifesaver on busy weeknights!
Why You’ll Love This Fresh Pesto Pasta with Cherry Tomatoes
- It’s super quick and easy to whip up – seriously, faster than takeout!
- The flavors are just so vibrant and fresh, it tastes like summer.
- It’s the absolute perfect weeknight dinner when you’re short on time.
- You can totally jazz it up with chicken or shrimp if you want more protein!
Gather Your Ingredients for Fresh Pesto Pasta with Cherry Tomatoes
Okay, so to make this amazing Fresh Pesto Pasta with Cherry Tomatoes, you’ll need a few things. Don’t worry, it’s all pretty straightforward stuff that you can find at any grocery store. My absolute favorite part is using the freshest ingredients I can get my hands on, especially the basil!
Essential Ingredients for Fresh Pesto Pasta with Cherry Tomatoes
Here’s what you’ll want to grab:
- About a pound of pasta – I usually go for spaghetti or fettuccine, but honestly, whatever you have on hand works!
- A big ol’ cup of fresh basil leaves, packed in there nice and tight. Make sure they’re really fresh, you’ll taste the difference!
- Half a cup of pine nuts. I like to give mine a little toast in a dry pan first – it really wakes up their flavor.
- A quarter cup of grated Parmesan cheese. Always grate it yourself if you can, it’s so much better than the pre-grated stuff! And grab a little extra for serving.
- About a quarter cup of good quality extra virgin olive oil. You might need a tiny splash more when you’re making the pesto, just to get it nice and smooth.
- Two cloves of garlic, minced up nice and fine.
- Salt, of course, just to your liking.
- And some freshly ground black pepper, too.
- Finally, a pint of cherry tomatoes, and you’ll want to halve them. So pretty!
Ingredient Notes and Substitutions
A little tip from my kitchen to yours: if you’re dealing with a nut allergy or just ran out of pine nuts, no worries! You can totally swap them out for lightly toasted sunflower seeds. Trust me, it gives the pesto a great flavor too. And speaking of the olive oil, using a good extra virgin olive oil really makes the pesto sing. For the Parmesan, seriously, take two minutes to grate it fresh. It’s a game-changer and makes the whole dish taste so much more authentic and delicious.
Step-by-Step Guide: Preparing Fresh Pesto Pasta with Cherry Tomatoes
Alright, let’s get this deliciousness made! It really is super simple, I promise. You’ll be amazed at how quickly this comes together, and the smell alone is worth it.
Cooking the Pasta Perfectly
First things first, get your pasta water boiling. I like to add a good pinch of salt to the water – it really seasons the pasta from the inside out. Cook your pasta according to the package directions, but keep an eye on it! You want it *al dente*, which just means it still has a little bite to it, not mushy at all. Before you drain it, scoop out about half a cup of that starchy pasta water. This stuff is liquid gold for making your sauce perfect!
Crafting the Fresh Pesto
While the pasta is doing its thing, let’s make the star of the show – the pesto! Grab your food processor. Toss in the fresh basil leaves (make sure they’re nice and packed in there!), those lightly toasted pine nuts, the grated Parmesan cheese, your minced garlic, and that lovely extra virgin olive oil. Now, just pulse it all together until it’s smooth and creamy. You might need to scrape down the sides a couple of times to get everything incorporated. Once it’s looking beautifully green and smooth, give it a taste and season it with salt and freshly ground black pepper. Perfect!
Assembling Your Fresh Pesto Pasta with Cherry Tomatoes
Okay, pasta’s drained (remember to save that water!), pesto’s ready. Now for the magic moment! Grab a big bowl – a nice big one so you have room to toss everything around. Pour your hot, drained pasta into the bowl and then scoop all that amazing fresh pesto over the top. Give it a good toss to make sure every single strand of pasta is coated in that gorgeous green goodness. Then, gently fold in those halved cherry tomatoes. They’ll add a lovely pop of sweetness and color. If it looks a little dry, don’t panic! Just add a tablespoon or two of that reserved pasta water you saved. It helps the pesto cling to the pasta and makes it extra luscious. Keep adding a little at a time until it’s just how you like it.
Tips for Success with Fresh Pesto Pasta
Just a couple of little secrets from my kitchen to yours to make this Fresh Pesto Pasta with Cherry Tomatoes absolutely perfect. Toasting those pine nuts before you put them in the food processor? Oh my goodness, it makes such a difference! It really brings out their nutty flavor. Also, don’t be afraid to add a little more olive oil to your pesto if it seems too thick for your liking – you want it to coat the pasta beautifully. And the most important tip? Taste, taste, taste! Before you serve it up, give it a little taste and add more salt or pepper if you think it needs it. It’s your pasta, make it perfect for you!
Serving Suggestions
Honestly, this Fresh Pesto Pasta with Cherry Tomatoes is so good, it really doesn’t need much else! I like to serve it right away while it’s warm and the tomatoes are still bursting with flavor. A little extra sprinkle of Parmesan cheese on top and maybe a fresh basil leaf makes it look extra fancy, but it’s totally delicious just as it is!
Storage and Reheating
If, by some miracle, you have leftovers of this amazing Fresh Pesto Pasta with Cherry Tomatoes, just pop them into an airtight container. They’ll keep in the fridge for a couple of days. When you’re ready to reheat, I find the best way is to just warm it up gently in a pan on the stove. Add a tiny splash of water or olive oil to loosen it up a bit. The microwave works too, just give it a stir halfway through so it heats evenly. It’s still great the next day!
Frequently Asked Questions About Fresh Pesto Pasta with Cherry Tomatoes
Can I make the pesto ahead of time?
Oh, absolutely! You can totally make the pesto a day or two in advance. Just store it in an airtight container in the fridge. I like to press a piece of plastic wrap right on top of the pesto before I put the lid on – it helps keep it from turning brown. Just give it a good stir before you toss it with your pasta!
What can I add to Fresh Pesto Pasta with Cherry Tomatoes for extra protein?
This is so easy to amp up! Grilled chicken slices are fantastic, or some cooked shrimp tossed in at the end is divine. You could even add some white beans or chickpeas if you want a vegetarian protein boost. Whatever you choose, it makes this Fresh Pesto Pasta with Cherry Tomatoes a really hearty meal!
How can I make this recipe nut-free?
No problem at all! If you’re avoiding nuts or just don’t have pine nuts on hand, just use toasted sunflower seeds instead. They give the pesto a really lovely, slightly different flavor, but it works just as beautifully. You won’t even miss the pine nuts, I promise!
What kind of pasta works best for Fresh Pesto Pasta with Cherry Tomatoes?
Honestly, this pesto is so versatile, it’s great with almost any pasta! I usually reach for spaghetti or fettuccine because the sauce clings to the long strands so nicely. But rotini, penne, or even farfalle work wonderfully too. Just cook it up al dente, and you’re golden!
Nutritional Information
Just a heads-up, the nutritional info for this Fresh Pesto Pasta with Cherry Tomatoes is an estimate, okay? Things can change based on the exact brands you use and how much you eat! But generally, you’re looking at around 550 calories per serving, with about 30g of fat, 15g of protein, and 60g of carbs. It’s a pretty balanced meal, especially with all those fresh veggies!
Print
Amazing Fresh Pesto Pasta with Cherry Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious pasta dish featuring fresh pesto and sweet cherry tomatoes.
Ingredients
- 1 pound pasta
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Salt to taste
- Black pepper to taste
- 1 pint cherry tomatoes, halved
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, combine basil, pine nuts, Parmesan cheese, olive oil, and garlic in a food processor.
- Process until smooth, scraping down the sides as needed. Season with salt and pepper.
- In a large bowl, toss the cooked pasta with the pesto.
- Add the cherry tomatoes and toss gently.
- If the pasta seems dry, add a little reserved pasta water until it reaches your desired consistency.
- Serve immediately.
Notes
- For a nut-free pesto, substitute sunflower seeds for pine nuts.
- Add grilled chicken or shrimp for a protein boost.
- A squeeze of lemon juice can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg
Keywords: pesto pasta, cherry tomatoes, basil, pine nuts, Italian pasta, vegetarian meal
