Description
A delightful recipe for pesto pasta topped with roasted tomatoes, perfect for a flavorful meal.
Ingredients
Scale
- 12 oz (340g) pasta (rigatoni, or other)
- 2 cups fresh basil for pesto
- ½ cup (about 60g) pine nuts (or walnuts/cashews)
- 1 clove garlic for pesto
- ½ cup (about 45g) Parmesan cheese (freshly grated)
- ½ cup (120ml) olive oil (for pesto)
- 1 tbsp (15ml) olive oil (for roasting tomatoes)
- 2 cups (about 250g) cherry tomatoes (halved)
- To taste salt
- To taste pepper
- 2 cloves garlic for roasting tomatoes, optional
Instructions
- 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.
- 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.
- Bring a large pot of salted water to a boil and cook your pasta according to the package directions (typically 8-10 minutes for al dente).
- Once cooked, reserve 1/2 cup of pasta water, then drain the pasta.
- 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.
- Gently fold the roasted tomatoes into the pesto-coated pasta. Be careful not to break them apart too much.
- Serve the pesto pasta in individual bowls, garnishing with fresh basil leaves, extra grated Parmesan, and toasted pine nuts if desired.
- Enjoy with a side salad or garlic bread for a complete meal!
Notes
- This recipe can be customized with different nuts for pesto.
- Feel free to add grilled chicken or shrimp for extra protein.
- Store any leftover pesto pasta in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Roasting, Blending, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Pesto Pasta, Roasted Tomatoes, Italian Recipe