Pesto Pasta

by unknown · 4/29/2026

DinnerQuickVegetarianItalianPasta

Fresh homemade basil pesto tossed with pasta and cherry tomatoes. A summer staple in 20 minutes.

4 servingsPrep: 10 minCook: 12 minTotal: 22 min

Ingredients

Servings:
4
  • 12 ozpasta (spaghetti or trofie)
  • 2 cups packedfresh basil leaves
  • ½ cupParmesan, grated
  • ¼ cuppine nuts
  • 2garlic cloves
  • ⅓ cupolive oil
  • 1 tbsplemon juice
  • 1 cupcherry tomatoes, halved
  • to tastesalt and pepper

Instructions

  1. 1.Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Cool.
  2. 2.Blend basil, pine nuts, garlic, and Parmesan in a food processor. With motor running, drizzle in olive oil until smooth. Season with lemon and salt.
  3. 3.Cook pasta in salted water until al dente. Reserve ¼ cup pasta water before draining.
  4. 4.Toss hot pasta with pesto and a splash of pasta water until well coated.
  5. 5.Fold in cherry tomatoes and serve with extra Parmesan.

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