Irresistible Pesto Pasta with Roasted Tomatoes Recipe

Pesto Pasta with Roasted Tomatoes is like a warm hug on a plate, combining the earthy tones of fresh basil and the sweet burst of sun-ripened tomatoes. BBQ chicken and sweet potato bowls Picture this: twirling perfectly cooked pasta that clings to vibrant green pesto, creating a dish that sings to your taste buds. For more inspiration, check out this Cajun chicken pasta recipe recipe.

Every time I whip up this dish, memories flood back of family gatherings where laughter and love mingled with delicious aromas wafting through the air. It’s perfect for any occasion—be it a cozy weeknight dinner or a lively weekend feast with friends. The anticipation builds as you imagine that first bite, an explosion of flavors that will leave you craving more.

I can still hear my friends raving about this dish at my last dinner party; they practically licked their plates clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose your favorite type; I prefer linguine for its ability to hold onto that luscious pesto.

• Fresh Basil: Opt for bright green leaves; they should smell heavenly and have no brown spots.

• Pine Nuts: Lightly toasted pine nuts add richness; don’t skip this step for maximum flavor.

• Parmesan Cheese: Grate it fresh for the best taste; pre-grated versions just can’t compare.

• Olive Oil: Use extra virgin olive oil for its robust flavor; it’s essential in both the pesto and drizzling over tomatoes.

• Cherry Tomatoes: Look for plump, juicy ones; roasting brings out their natural sweetness wonderfully.

• Garlic Cloves: Fresh cloves add depth; avoid pre-minced garlic for better flavor.

• Salt and Pepper: Essential seasonings to enhance all the flavors in your pasta dish. For more inspiration, check out this creamy pepper jack pasta recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper; we want those tomatoes beautifully roasted without sticking.

Roast the Tomatoes: Place halved cherry tomatoes on the baking sheet, drizzle them with olive oil, and sprinkle salt and pepper. Roast them until they caramelize—about 20-25 minutes—until they smell divine.

Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to boil. Add your pasta and cook according to package instructions until al dente; save some pasta water for later.

Make the Pesto Sauce: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and Parmesan cheese. cheese sauce for fries Pulse while gradually adding olive oil until smooth and creamy—taste and adjust seasoning as needed.

Toss It All Together: Drain the pasta but reserve about half a cup of cooking water. In a large bowl, mix the hot pasta with pesto sauce, roasted tomatoes, and reserved pasta water as needed to achieve desired creaminess.

Savor Every Bite!: Serve immediately while it’s warm! Garnish with extra Parmesan cheese or fresh basil if you’re feeling fancy. cottage cheese pesto wraps Enjoy every delicious mouthful of your Pesto Pasta with Roasted Tomatoes!

Now you’ve turned a simple gathering into an unforgettable experience! Every forkful brings joy—your friends will be begging for seconds!

Perfecting the Cooking Process

Start by roasting the tomatoes first to maximize their sweetness. While they roast, cook your pasta and prepare the pesto for seamless timing and delicious results.

Add Your Touch

Feel free to customize this recipe by adding pine nuts or grilled chicken. You can also swap traditional pasta for zucchini noodles for a lighter version. chicken corn egg drop soup.

Storing & Reheating

Store leftover pesto pasta in an airtight container in the fridge for up to three days. Reheat gently in a pan over low heat, adding a splash of olive oil to bring it back to life.

Cooking this dish reminds me of my first dinner party where I nervously served it, only to hear my friends rave about it all night! Their smiles and compliments warmed my heart.

FAQ

Can I use store-bought pesto?

Absolutely! Store-bought pesto can save time without sacrificing flavor or quality.

What pasta works best for this recipe?

Any pasta works well, but spaghetti or penne holds the sauce beautifully.

How do I make this dish vegetarian-friendly?

This recipe is naturally vegetarian; just ensure your pasta is egg-free if needed.

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Pesto Pasta with Roasted Tomatoes

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• Author: Anastasia Chen
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Pesto Pasta with Roasted Tomatoes is a delightful dish that combines the fresh, aromatic flavors of vibrant basil pesto with sweet, caramelized cherry tomatoes. This easy-to-make recipe is perfect for any occasion, whether it’s a casual weeknight dinner or an elegant gathering with friends. Enjoy the perfect blend of textures and tastes as you twirl your fork into this comforting pasta dish that will keep everyone coming back for more.

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Ingredients

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• 8 oz linguine pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, minced
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place halved cherry tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until caramelized.
3. While the tomatoes roast, bring a large pot of salted water to boil. Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water before draining.
4. In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan. Pulse while adding olive oil until smooth.
5. In a large bowl, mix hot pasta with pesto sauce and roasted tomatoes. Add reserved pasta water as needed for desired creaminess.
6. Serve warm, garnished with additional Parmesan or fresh basil if desired.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (about 250g)
• Calories: 550
• Sugar: 4g
• Sodium: 300mg
• Fat: 32g
• Saturated Fat: 5g
• Unsaturated Fat: 27g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 20mg