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Pesto Pasta with Cherry Tomatoes

A delightful dish featuring vibrant pesto and juicy cherry tomatoes, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 oz Pasta (any shape you prefer, like spaghetti or fusilli) Use any shape that holds pesto well.
  • 1 cup Pesto Sauce (store-bought or homemade) Freshly made pesto is recommended for best flavor.
Vegetables and Seasoning
  • 1 pint Cherry Tomatoes, halved Add ripe, juicy cherry tomatoes for best results.
  • 2 tablespoons Olive Oil Extra virgin preferred for flavor.
  • to taste Salt Use sea salt or kosher salt for seasoning.
  • to taste Pepper Freshly cracked pepper enhances flavor.
Cheese
  • ½ cup Parmesan Cheese, grated Reserve some for serving.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente.
Preparing the Cherry Tomatoes
  1. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the halved cherry tomatoes and sauté for about 3-4 minutes, seasoning with salt and pepper.
Combining the Ingredients
  1. Once the pasta is cooked and drained (reserve a little pasta water), add it to the skillet with the tomatoes. Remove from heat and fold in the pesto and grated Parmesan cheese. Add a splash of reserved pasta water if the mixture seems too dry.
Serving
  1. Divide the Pesto Pasta among plates, and top with additional Parmesan cheese and black pepper before serving.

Notes

To make this dish your own, experiment with different pasta shapes, and consider adding protein such as grilled chicken, shrimp, or chickpeas. Avoid overcooking the tomatoes.