This Easy Pesto Pasta with Roasted Cherry Tomatoes is beyond delicious and can be made in less than 20 minutes. It is sure to become a regular in your recipe rotation and one of your easy weeknight meals!
So, let's embrace the pasta-bilities and let every bite of this dish be a 'saucy' revelation!
Looking for more weeknight dinners? Try my Pulled Pork Street Tacos, juicy Hawaiian Chicken Katsu or this Steakhouse Burger!!
Table of Contests🤍
Jump to:
- Table of Contests🤍
- What you'll love about this recipe
- Recipe Ingredients
- Ingredient Notes:
- How to make Pesto Pasta with Roasted Cherry Tomatoes: Step by Step
- Expert Recipe Tips and Tricks
- Confidence Tip
- Storage
- Additions & Substitutions
- Your Questions Answered
- Try These Next...
- Easy Pesto Pasta with Roasted Cherry Tomatoes
- Food safety
What you'll love about this recipe
🤍 Easy Weeknight Meal - You can pull this whole meal together in about 20 minutes.
🤍 Creamy Pesto Sauce – The homemade creamy pesto sauce is the perfect balance of grated Parmesan, pine nuts, and garlic.
🤍 Family Favorite - This recipe is constantly being requested in my house.
Recipe Ingredients
You’ll need the following ingredients to make this delicious Roasted Tomato Pesto Pasta:
Ingredient Notes:
- Grated Parmesan Cheese: Adjust the quantity based on your preference, keeping in mind that Parmesan is salty.
- Choice of Pasta: Use your favorite pasta type, such as rigatoni, penne, or spaghetti.
- Pasta Water: Reserve about ½ cup of pasta water to adjust the consistency of the sauce. Add a little at a time until you achieve your desired thickness.
How to make Pesto Pasta with Roasted Cherry Tomatoes: Step by Step
Here are some quick visual instructions. The full instructions with exact ingredients will be in the recipe card below!
Drizzle a generous amount of olive oil over fresh tomatoes.
Roast for about 15 minutes or until the tomatoes are golden brown.
Blend the pesto ingredients together.
Smooth and creamy blended pesto.
Combine cooked pasta and pesto in a large bowl.
Use the reserved pasta water to achieve the desired consistency.
Expert Recipe Tips and Tricks
- Parmesan Cheese Quality: Opt for freshly grated Parmesan for the best flavor. Consider Parmigiano-Reggiano for an authentic touch.
- Adjusting Pesto Consistency: If the pesto seems too thick, you can add more olive oil gradually until you achieve the desired consistency.
- Pesto Wine Pairing Suggestions: This pasta pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Confidence Tip
Experiment with Flavors: Don't be afraid to tweak the recipe to match your taste preferences. If you love garlic, add a bit more. If you enjoy a hint of spice, consider adding red pepper flakes to the pesto.
Storage
- Storage - Store any leftover pesto pasta in an airtight container in the refrigerator. It can be refrigerated for up to 5-7 days. The olive oil in the pesto acts as a natural preservative.
- The pesto pasta is delicious when eaten cold for lunch the next day. Simply take it out of the refrigerator, let it come to room temperature, and enjoy a flavorful cold pasta lunch.
Additions & Substitutions
ADDITIONS:
- Roasted Garlic: If you love the mellow and slightly sweet flavor of roasted garlic, consider adding a few cloves to the pesto sauce. Roast the garlic ahead of time and blend it with the other pesto ingredients.
- Balsamic Vinegar Drizzle: After combining the pasta with the pesto and roasted tomatoes, consider drizzling a touch of balsamic vinegar for a sweet and tangy contrast. Balsamic reduction can also be used for a more concentrated flavor.
- Mozzarella Balls: The creamy texture of the mozzarella beautifully complements the vibrant pesto and sweet roasted tomatoes, creating a deliciously balanced dish.
- Leafy Greens: Add a handful of spinach or arugula to the pasta during the final toss for extra freshness and nutritional value.
SUBSTITUTIONS:
- Different Nuts: Experiment with different nuts in the pesto, such as walnuts or almonds, to alter the flavor profile.
Your Questions Answered
Cherry tomato and pesto pasta pairs beautifully with a variety of meats. Grilled chicken, shrimp, salmon, or even Italian sausage are popular choices. The mild and herbaceous flavors of pesto complement both white and red meats. We love to serve it with grilled chicken and sausages!
Yes, the tomatoes will shrink slightly as they roast. This concentrates their sweetness and enhances the overall flavor of the dish.
Yes, pesto can go bad. The shelf life depends on various factors, including whether it's homemade or store-bought. Generally, homemade pesto with fresh ingredients should be consumed within a week when stored in the refrigerator. Store-bought pesto usually has a longer shelf life, as indicated on the packaging.
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I hope you love this Easy Pesto Pasta with Roasted Cherry Tomatoes!! If you make them be sure to leave a comment and a rating. I would love to hear from you!
Bon Appétit, xoxo!
Easy Pesto Pasta with Roasted Cherry Tomatoes
Ingredients
Pesto Sauce
- 2 cups fresh basil leaves packed
- ⅓ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- ¼ cup pine nuts
- 3 cloves garlic minced
- ½ teaspoon salt
- pepper to taste
Roasted Tomatoes
- 2 cups cherry tomatoes halved
- 2 tablespoon olive oil
- Salt and pepper to taste
Pasta
- 12 oz Pasta of you choice (rigatoni, penne, spaghetti, etc.)
- Extra grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
Pesto Sauce
- Blend ingredients: In a food processor, combine the basil leaves, olive oil, grated Parmesan cheese, pine nuts, minced garlic, salt, and pepper. Pulse until finely chopped, scraping the sides of the bowl once. Season with salt and pepper to taste. Remember that Parmesan cheese is salty, so adjust the salt accordingly.
Roasted Cherry Tomatoes:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare tomatoes: In a bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper until evenly coated.
- Roast the tomatoes: Spread the tomatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until they start to caramelize and shrink slightly. Remove and set aside.
Pasta:
- Cook pasta: Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about ½ cup of pasta water.
- Combine everything: In a large bowl or pot, toss the hot cooked pasta with the prepared pesto sauce. Add the roasted tomatoes and gently combine. If the pasta seems dry, add a little of the reserved pasta water to loosen it up and help the sauce coat the pasta.
- Serve: Serve the pesto pasta with roasted tomatoes in large serving bowl, garnished with extra grated Parmesan cheese and fresh basil leaves if desired.
- Enjoy your flavorful pesto pasta with the burst of sweetness from the roasted tomatoes for dinner tonight!
Notes
- Parmesan Cheese Quality: Opt for freshly grated Parmesan for the best flavor. Consider Parmigiano-Reggiano for an authentic touch.
- Adjusting Pesto Consistency: If the pesto seems too thick, you can add more olive oil gradually until you achieve the desired consistency.
- Pesto Wine Pairing Suggestions: This pasta pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
Cooked pasta should not be left at room temperature for an extended period. It is recommended to refrigerate cooked pasta within 2-3 hours of preparation to prevent bacterial growth.
Fresh diced tomatoes typically last about 3 to 5 days in the refrigerator. To maximize their freshness, store them in an airtight container and consider adding a piece of paper towel to absorb excess moisture.
In general, small black spots on tomatoes are often harmless and are caused by various factors such as bruising, early signs of overripeness, or a condition known as anthracnose. If the black spots are superficial and limited, you can often cut them away, and the rest of the tomato is safe to eat. However, if the tomatoes exhibit signs of spoilage, such as an off odor or mushy texture, it's best to discard them to ensure food safety. Always wash and inspect fresh produce thoroughly before consumption.
Generally, dry pasta is considered safe to eat even if it has small bugs or insect fragments. The manufacturing process of pasta involves high temperatures during drying, which usually kills any insects or their eggs. Additionally, the packaging is designed to prevent contamination.
However, it's always advisable to inspect your pasta before cooking. If you notice an excessive amount of bugs or if the pasta appears compromised in any way, it's best to discard it. Storing pasta in a cool, dry place and using it within a reasonable timeframe can help prevent the development of any potential issues. If you have concerns or if you encounter bugs consistently, you may want to contact the manufacturer or store where you purchased the pasta for further guidance.
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