Description
This vibrant Pesto Pasta with Roasted Tomatoes recipe combines fresh pasta tossed in aromatic basil pesto with sweet, oven-roasted cherry tomatoes, toasted pine nuts, and a sprinkle of Parmesan cheese. Perfectly balanced with the freshness of basil and a hint of garlic, it makes a delightful and satisfying Italian-inspired meal ready in just 40 minutes.
Ingredients
Scale
Fresh Pasta
- 400 grams fresh pasta (fettuccine or linguine)
Roasted Tomatoes
- 300 grams cherry tomatoes
- 1 tablespoon olive oil (from the 3 tablespoons total)
- Salt, to taste
- Black pepper, to taste
Pesto and Garnishes
- 150 grams basil pesto (store-bought or homemade)
- 3 cloves garlic, minced
- 50 grams pine nuts, toasted
- 2 tablespoons olive oil (remaining of the 3 tablespoons)
- 50 grams Parmesan cheese, grated
- Fresh basil leaves, for garnish
Instructions
- Gather Ingredients: Assemble all ingredients including fresh pasta, cherry tomatoes, garlic, basil pesto, pine nuts, Parmesan cheese, olive oil, salt, black pepper, and fresh basil leaves.
- Roast Tomatoes: Preheat the oven to 200°C (400°F). Place cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and black pepper, and roast for 15-20 minutes until tomatoes are softened and slightly caramelized.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook fresh pasta until al dente, about 3-4 minutes depending on thickness. Drain, reserving some pasta water.
- Make Pesto (if homemade): In a blender or food processor, combine fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth, adjusting consistency with a small amount of olive oil or pasta water if needed.
- Sauté Garlic and Pine Nuts: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add toasted pine nuts and stir for another 1 minute.
- Combine Pasta and Pesto: Add the drained pasta to the skillet with garlic and pine nuts. Toss with the pesto sauce until evenly coated. If the mixture seems dry, add a splash of reserved pasta water to loosen it.
- Add Roasted Tomatoes and Serve: Gently fold roasted tomatoes into the pasta. Serve topped with additional grated Parmesan cheese and fresh basil leaves for garnish.
Notes
- Use fresh pasta for best texture and quick cooking; dried pasta works if fresh is unavailable but will require longer cooking.
- Roasting the tomatoes enhances their natural sweetness and adds depth to the dish.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and aromatic, about 3-5 minutes.
- If pesto is store-bought, taste before adding extra salt as it may already be seasoned.
- Save some pasta cooking water to adjust sauce consistency as needed.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
