Name: Creamy Pesto Pasta Recipe with Roasted Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves; 2 cups cherry tomatoes; 1/4 cup pine nuts (or walnuts/almonds as a substitute); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 12 ounces pasta (linguine, fettuccine, penne, or farfalle); 2 cloves garlic; 1/3 cup extra virgin olive oil; Salt to taste; Pepper to taste

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Let me tell you, there’s nothing quite like the combination of rich, creamy pesto sauce and the burst of sweet roasted cherry tomatoes. This creamy pesto pasta recipe is one of those dishes that feels fancy but is incredibly simple to make. Whether you’re planning a cozy dinner or need an impressive meal for guests, this recipe has you covered. The vibrant green pesto paired with the deep red of roasted cherry tomatoes is a visual feast—and the flavors? Absolutely irresistible.

I first discovered this recipe during a summer pasta night with friends, and it quickly became a staple in my kitchen. With just a few fresh ingredients and straightforward steps, you’ll have a plate of pasta that looks and tastes like it came from a gourmet restaurant. Ready to dive in?

The Story Behind Creamy Pesto Pasta

Pesto pasta has its roots in Italy, specifically in the Liguria region, where pesto alla Genovese originated. Classic pesto is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. But adding cream to the mix? That’s where this recipe takes a deliciously indulgent twist.

For me, this dish is a celebration of summer flavors. The cherry tomatoes—roasted until sweet and caramelized—capture the essence of sunny days. I remember making this recipe for the first time after picking fresh basil from my garden. The aroma was incredible, and the result was even better than I hoped. Over time, I’ve tweaked the recipe, adding cream to make the sauce luxuriously smooth and roasting the tomatoes to enhance their sweetness.

This recipe also feels incredibly versatile. While it’s perfect for summer, the comforting richness of the creamy pesto sauce makes it a year-round favorite. Whether it’s a weeknight dinner or part of a celebration, this dish brings a little Italian magic to the table.

Ingredients: The Heart of the Recipe

Let’s talk about the key players in this creamy pesto pasta recipe. Each ingredient contributes something special, and knowing how to choose them makes all the difference:

Fresh Basil: The star of the pesto. Look for vibrant green leaves without wilting. If fresh basil isn’t available, you could use spinach or arugula as a substitute, though the flavor will be slightly different.
Cherry Tomatoes: Sweet and juicy, these roast beautifully in the oven. If cherry tomatoes aren’t in season, grape tomatoes or even diced Roma tomatoes work well.
Pine Nuts: Traditional for pesto, but pricey. Feel free to swap them out for walnuts or almonds for a budget-friendly option.
Heavy Cream: This gives the sauce its creamy texture. For dairy-free alternatives, coconut cream can work, though it adds a slight tropical note.
Parmesan Cheese: Adds saltiness and depth. Pecorino Romano is a great substitute if you want a sharper flavor.
Pasta: I love using linguine or fettuccine for this recipe, but penne or farfalle are great if you prefer shorter pasta shapes.
Garlic: Fresh garlic is best for pesto. Avoid pre-minced garlic for this recipe, as it can taste less vibrant.
Olive Oil: Use extra virgin olive oil for its rich, fruity flavor.
Salt and Pepper: Essential for seasoning the dish to perfection.

Pro tip: Fresh is always best for pesto, but if you’re in a pinch, store-bought pesto can save time. Just be sure to choose a high-quality brand for the best flavor.

Equipment Needed

One of the great things about this recipe is that it doesn’t require fancy tools. Here’s what you’ll need:

Large Pot: For boiling the pasta.
Sheet Pan: Perfect for roasting the cherry tomatoes.
Food Processor: Essential for making the pesto. A blender works in a pinch.
Mixing Bowl: For combining the sauce and pasta.
Tongs: Handy for tossing the pasta with the sauce.

If you don’t have a food processor, you can use a mortar and pestle for a more traditional approach. It takes a little elbow grease but creates a beautifully textured pesto.

Preparation Method

Follow these straightforward steps to make your creamy pesto pasta with roasted cherry tomatoes:

Preheat the oven: Set your oven to 400°F (200°C).
Prepare the tomatoes: Spread the cherry tomatoes on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes, or until they’re caramelized and slightly blistered.
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Reserve 1 cup of pasta water before draining.
Make the pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, and olive oil. Blend until smooth, adding a splash of pasta water if needed for consistency.
Prepare the sauce: In a large pan, heat the heavy cream over medium-low heat until slightly thickened. Stir in the pesto and mix well.
Combine: Add the cooked pasta to the sauce, tossing to coat evenly. Use reserved pasta water to loosen the sauce if needed.
Top with tomatoes: Garnish the pasta with the roasted cherry tomatoes and a sprinkle of extra Parmesan cheese.

And voilà—you’ve got a dish that’s both gorgeous and delicious!

Cooking Tips & Techniques

Here are some tips to ensure your creamy pesto pasta recipe turns out perfectly every time:

Don’t overcook the pasta: Al dente is key for texture. It should be firm but not crunchy.
Roast evenly: Make sure the tomatoes are spread in a single layer on the sheet pan for even roasting.
Adjust the pesto consistency: If your pesto is too thick, add a little olive oil or pasta water to loosen it.
Season as you go: Taste the sauce and pasta as you cook to adjust salt and pepper levels.
Work quickly: Combine the pasta and sauce while the pasta is still warm for better absorption of flavors.

I’ve learned these tips through trial and error, especially the importance of reserved pasta water—it’s a lifesaver for achieving the perfect sauce consistency!

Variations & Adaptations

This recipe is incredibly versatile. Here are a few ideas to make it your own:

Vegetarian twist: Add sautéed mushrooms for an earthy flavor.
Protein boost: Toss in grilled chicken or shrimp for added heartiness.
Dairy-free option: Use a vegan pesto and substitute heavy cream with cashew cream or coconut cream.
Seasonal spin: Swap cherry tomatoes with roasted butternut squash in the fall.
Spicy kick: Add red pepper flakes to the sauce or drizzle with chili oil.

My personal favorite variation? Adding crispy prosciutto on top for a salty, crunchy garnish—it’s a game changer!

Serving & Storage Suggestions

This dish is best served warm, straight from the pan. Pair it with a crisp green salad and a glass of chilled white wine for a complete meal. If you’re serving it for a dinner party, garnish with fresh basil leaves and extra Parmesan for a stunning presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to the pasta before warming it in a skillet over low heat. Avoid microwaving, as it can make the sauce clumpy.

Pro tip: The roasted cherry tomatoes taste even sweeter the next day, making this dish a great make-ahead option!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving of this creamy pesto pasta recipe:

Calories: 450-500
Protein: 12g
Carbohydrates: 40g
Fat: 25g
Fiber: 3g

The fresh basil is packed with antioxidants and vitamins, while the roasted cherry tomatoes provide a dose of vitamin C. Pine nuts contribute healthy fats, and Parmesan adds calcium. For a lighter option, you can cut back on the cream or use whole-grain pasta.

Conclusion

This creamy pesto pasta recipe with roasted cherry tomatoes is a true crowd-pleaser. It’s simple to make, bursting with flavor, and visually stunning—a perfect dish for any occasion. Whether you stick to the classic version or try one of the variations, you’ll love how versatile and satisfying it is.

I hope you enjoy making (and eating!) this recipe as much as I do. Don’t forget to share your creations in the comments below! If you have any tweaks or unique adaptations, I’d love to hear about them.

Happy cooking, and remember—good food is meant to be shared!

FAQs

Can I make the pesto ahead of time?

Absolutely! Store pesto in an airtight container in the fridge for up to 3 days or freeze for longer storage.

What’s the best pasta shape for this recipe?

Linguine and fettuccine are great, but penne or farfalle work well if you prefer shorter pasta.

Can I use store-bought pesto?

Yes, high-quality store-bought pesto is a time-saving option. Look for one with fresh ingredients and no additives.

How can I make this recipe gluten-free?

Simply swap the pasta for a gluten-free variety, and you’re good to go!

What’s the best way to roast cherry tomatoes?

Spread them on a single layer, drizzle with olive oil, season with salt and pepper, and roast at 400°F for 20-25 minutes.

Creamy Pesto Pasta Recipe with Roasted Cherry Tomatoes