Pesto Pasta With Roasted Tomatoes
A delightful dish combining fresh flavors and textures with roasted tomatoes and vibrant pesto, perfect for any occasion.
Ingredients
Main ingredients
- 400 g pasta (your choice)
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1/2 cup pine nuts (or walnuts) Use walnuts if pine nuts are unavailable.
- 1/2 cup grated Parmesan cheese Can substitute with vegan cheese.
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- Optional: A splash of lemon juice for brightness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the cherry tomatoes and place them on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the tomatoes in the oven for about 20 minutes, or until they are blistered and soft.
Cooking the Pasta
- While the tomatoes are roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve about 1 cup of pasta water before draining.
Making the Pesto
- In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper.
- Pulse a few times to chop the ingredients.
- With the processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
- If the pesto is too thick, add a little pasta water to reach your desired consistency.
Combining Everything
- In a large bowl, combine the drained pasta with the pesto and roasted tomatoes.
- Toss to coat the pasta evenly.
- If needed, add more pasta water to help combine everything smoothly.
Serving
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve immediately and enjoy!
Notes
If you have leftovers, store them in an airtight container in the fridge. The pasta is best consumed within 2-3 days. To reheat, warm gently in a pan over low heat, adding olive oil or pasta water as needed.