Pesto Pasta with Cherry Tomatoes
Fresh basil pesto coats al dente pasta with burst cherry tomatoes and garlic in under 20 minutes. A bright, summery dinner that tastes like you spent hours in the kitchen.
- Total time
- 18 min
- Servings
- 2
- Calories
- 680
- Protein
- 22g
Ingredients
- 8 oz spaghetti
- 2 cups, packed fresh basil
- 2 cloves garlic cloves
- ½ cup parmesan cheese, grated
- 1.5 cups, halved cherry tomatoes
- ½ cup olive oil
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
Add spaghetti and cook until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.
- 3
Pulse basil, garlic, parmesan, and olive oil in a food processor until chunky, ~20 seconds.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high. Add tomatoes and sauté until skins burst, ~3 minutes.
- 5
Add hot pasta to the skillet. Pour pesto over and toss, adding pasta water 1/4 cup at a time until creamy.
- 6
Divide between bowls and serve immediately with extra parmesan and cracked pepper.
Tools you’ll need
- large pot
- colander
- food processor
- large skillet
- wooden spoon
- measuring cups
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