Description
This creamy pesto pasta recipe combines rich, creamy pesto sauce with sweet roasted cherry tomatoes for a dish that’s both visually stunning and irresistibly delicious. Perfect for any occasion, it’s simple to make and bursting with flavor.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- 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 caramelized and slightly blistered.
- 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.
- 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.
- In a large pan, heat the heavy cream over medium-low heat until slightly thickened. Stir in the pesto and mix well.
- Add the cooked pasta to the sauce, tossing to coat evenly. Use reserved pasta water to loosen the sauce if needed.
- Garnish the pasta with the roasted cherry tomatoes and a sprinkle of extra Parmesan cheese.
Notes
For best results, use fresh basil and high-quality olive oil. Reserve pasta water to adjust sauce consistency. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 475
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: creamy pesto pasta, roasted cherry tomatoes, Italian pasta recipe, easy dinner recipe, vegetarian pasta