Italian
Pesto Pasta with Roasted Cherry Tomatoes
A simple yet flavorful Italian dish featuring al dente pasta tossed with homemade basil pesto and sweet roasted cherry tomatoes. Perfect for a quick lunch and bursting with fresh flavors!
Total Time30 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
18
Protein
64
Carbs
24
Fat
4
Fiber
0g
Sodium
Ingredients
- 200g pasta (spaghetti or penne)
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pine nuts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 teaspoon lemon juice
Instructions
- 1Preheat your oven to 200°C (400°F).
- 2On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast them in the preheated oven for about 15-20 minutes, or until they are blistered and caramelized.
- 3Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- 4In a food processor, combine basil leaves, pine nuts, grated Parmesan, garlic, and lemon juice. Pulse to combine. Slowly drizzle in the remaining olive oil while the processor is running until you reach a smooth consistency. Season with salt and pepper to taste.
- 5In a large bowl, mix the cooked pasta with the pesto, adding reserved pasta water as needed to reach desired consistency. Mix well until the pasta is evenly coated.
- 6Gently fold in the roasted cherry tomatoes. Serve warm with additional grated Parmesan if desired.
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