Pesto Pasta with Roasted Tomatoes
A vibrant and flavorful dish that combines fresh pesto with roasted tomatoes, perfect for any weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 8 oz pasta (your choice, preferably spaghetti or linguine)
- 1 cup fresh basil leaves Use fresh leaves for the best flavor.
- 1/4 cup pine nuts Can substitute with walnuts.
- 1/2 cup Parmesan cheese, grated Freshly grated is recommended.
- 3 cloves garlic, minced
- 1/3 cup olive oil High-quality olive oil is suggested.
- 1 pint cherry tomatoes
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for a kick)
Instructions
Roasting the Tomatoes
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper.
- Roast for about 20-25 minutes, or until the tomatoes are blistered and soft.
Cooking the Pasta
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
Making the Pesto
- In a food processor, combine basil leaves, pine nuts, garlic, and grated Parmesan.
- Pulse until finely chopped.
- While the processor is running, gradually add olive oil until the mixture reaches your desired consistency. You can add a little water to thin it out if needed.
- Season with salt and pepper to taste.
Combining Everything
- Return the drained pasta to the pot. Stir in the pesto, and if it seems dry, add some reserved pasta water a little at a time until it’s just right.
- Finally, fold in the roasted tomatoes.
Serving
- Plate your vibrant pesto pasta and optionally garnish with additional Parmesan cheese and crushed red pepper flakes for a touch of heat.
Notes
Use the freshest basil and high-quality olive oil for the best flavor. Leftovers can be stored in the fridge in an airtight container for up to three days.