Description
This Pesto Pasta with Roasted Tomatoes combines fresh, herby pesto with sweet, caramelized roasted tomatoes and al dente pasta. It’s a quick, easy, and flavorful dish that’s perfect for a busy weeknight or a leisurely weekend dinner.
Ingredients
Scale
- 12 oz (340g) pasta (rigatoni, or other)
- 2 cups fresh basil
- 1/2 cup (60g) pine nuts
- 1 clove garlic
- 1/2 cup (45g) microbial-rennet Parmesan cheese
- 1/2 cup (120ml) olive oil
- 1 tbsp (15ml) olive oil
- 2 cups (250g) cherry tomatoes
- Salt to taste
- Pepper to taste
- 2 cloves garlic (optional)
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle the tomatoes with 1 tbsp olive oil, then season with salt and pepper. Optionally, add 2 whole garlic cloves for more flavor. Roast in the oven for 20-25 minutes until the tomatoes are soft and caramelized.
- Prepare the Pesto: While the tomatoes are roasting, make the pesto. In a food processor, combine the fresh basil, pine nuts, garlic clove, and Parmesan cheese. Gradually add the olive oil while blending until the pesto reaches a smooth consistency. Taste and adjust seasoning with salt, pepper, or additional cheese if desired.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Once cooked, reserve 1/2 cup of pasta water, then drain the pasta.
- Combine the Pasta and Pesto: Return the pasta to the pot and immediately toss with the freshly made pesto. Add the reserved pasta water as needed to help coat the pasta evenly with the pesto.
- Add the Roasted Tomatoes: Gently fold the roasted tomatoes into the pesto-coated pasta. Be careful not to break them apart too much.
- Serve and Garnish: Serve the pesto pasta in individual bowls, garnishing with fresh basil leaves, extra grated Parmesan, and toasted pine nuts if desired.
Notes
You can swap pine nuts for walnuts or cashews for a variation. Use vegan Parmesan or gluten-free pasta to fit dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 20 mg
Keywords: Pesto Pasta with Roasted Tomatoes