Description
Pesto Pasta with Roasted Tomatoes is a vibrant, flavorful dish that transforms simple ingredients into a culinary delight. The combination of fresh basil, sweet roasted tomatoes, and creamy pesto sauce perfectly coats al dente pasta, creating a comforting meal that’s quick enough for busy weeknights yet impressive enough for entertaining guests. With endless options for customization, this recipe invites creativity while delivering a guaranteed crowd-pleaser.
Ingredients
Scale
- 8 oz spaghetti or penne
- 1 cup fresh basil leaves
- 1/4 cup pine nuts (toasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 1 pint cherry tomatoes (halved)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper.
- Roast tomatoes for 20 minutes until caramelized.
- Cook pasta in salted boiling water according to package instructions until al dente.
- In a food processor, blend basil, toasted pine nuts, garlic, Parmesan cheese, and olive oil until smooth.
- Drain pasta (reserve some water) and return it to the pot. Mix in pesto sauce and add reserved water if needed for creaminess.
- Gently fold in roasted tomatoes and serve warm with extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 410
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg