Description
This vibrant Pesto Pasta with Roasted Tomatoes is a delightful Italian-inspired dish featuring fresh pasta tossed in aromatic basil pesto, complemented by sweet roasted cherry tomatoes and toasted pine nuts. Perfect for a quick, flavorful weeknight meal, it balances freshness and richness with a sprinkle of Parmesan cheese and fragrant basil leaves.
Ingredients
Scale
Pasta
- 400 grams fresh pasta (fettuccine or linguine)
Roasted Tomatoes
- 300 grams cherry tomatoes
- 1 tablespoon olive oil (for roasting)
- Salt, to taste
- Black pepper, to taste
Pesto
- 150 grams basil pesto (store-bought or homemade)
- 3 cloves garlic, minced
- 50 grams pine nuts, toasted
- 3 tablespoons olive oil, divided
- 50 grams Parmesan cheese, grated
Garnish
- Fresh basil leaves
- Additional grated Parmesan cheese
Instructions
- Gather Ingredients: Assemble all ingredients including fresh pasta, cherry tomatoes, garlic, basil pesto, pine nuts, Parmesan cheese, olive oil, salt, pepper, and fresh basil leaves to ensure smooth cooking.
- Roast Tomatoes: Preheat oven to 200°C (400°F). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until softened and slightly caramelized.
- Cook Pasta: Bring a large pot of salted water to a boil. Add fresh pasta and cook according to package instructions, typically about 2-3 minutes, until al dente. Drain and set aside, reserving some pasta water for adjusting sauce consistency if needed.
- Prepare Homemade Pesto (Optional): If making pesto from scratch, blend fresh basil leaves, garlic, pine nuts, grated Parmesan cheese, and olive oil in a food processor until smooth and creamy.
- Sauté Garlic and Pine Nuts: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the toasted pine nuts and cook briefly to enhance their flavor.
- Combine Pasta and Pesto: Add the cooked pasta to the skillet and toss with the garlic and pine nuts. Stir in the basil pesto, mixing thoroughly to coat the pasta evenly. Adjust the texture with reserved pasta water if needed.
- Add Roasted Tomatoes: Gently fold the roasted tomatoes into the pesto pasta mixture to combine flavors without breaking the tomatoes.
- Serve: Plate the pasta, sprinkle additional grated Parmesan and fresh basil leaves on top for garnish. Serve immediately and enjoy.
Notes
- You can use store-bought pesto for convenience or make your own for a fresher taste.
- Toast pine nuts carefully to avoid burning and bring out their nutty flavor.
- If fresh pasta is unavailable, dried pasta can be used but adjust cooking time accordingly.
- Reserved pasta water helps in loosening the pesto sauce if it feels too thick.
- For a vegan version, omit Parmesan cheese or substitute with nutritional yeast.
