Description
Pesto Pasta with Roasted Tomatoes is a delightful dish that combines the vibrant flavors of fresh basil, nutty pine nuts, and sweet roasted tomatoes. This quick and easy recipe is perfect for cozy dinners or festive gatherings, enveloping you in warmth and comfort. Enjoy it warm or cold, making it a versatile option for any meal. Treat yourself to this colorful plate of joy that promises to impress family and friends!
Ingredients
Scale
- 8 oz pasta (spaghetti, penne, or gluten-free)
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange cherry tomatoes cut side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until soft.
- Boil salted water in a large pot; cook pasta according to package instructions until al dente, reserving 1/2 cup pasta water before draining.
- In a food processor, blend basil leaves, toasted pine nuts, garlic, and Parmesan until finely chopped. Gradually add olive oil until smooth.
- Toss drained pasta with pesto, adding reserved pasta water as needed for creaminess. Fold in roasted tomatoes gently.
- Serve immediately with extra Parmesan and red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting/Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 470
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg