Print

Quick Basil Pesto Pasta Recipe with Cherry Tomatoes

quick basil pesto pasta - featured image
Print Recipe

A fast and easy basil pesto pasta with a fresh burst of cherry tomatoes, perfect for weeknights and made with pantry staples including almonds as a pine nut substitute.

Ingredients

Scale
  • 2 cups packed fresh basil leaves
  • 1/4 cup almonds, toasted lightly
  • 2 cloves garlic, crushed or roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 12 ounces spaghetti or linguine
  • 1 pint cherry tomatoes, halved
  • Optional garnish: fresh basil leaves and extra grated Parmesan

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Taste a strand to check. Drain, reserving 1/2 cup of pasta water.
  2. While pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup almonds and toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat immediately once toasted and let cool.
  3. In a food processor, combine 2 cups packed fresh basil leaves, toasted almonds, 2 cloves garlic, 1/2 cup grated Parmesan, and 1 tablespoon lemon juice. Pulse a few times to combine.
  4. With the processor running on low, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Season with salt and freshly ground black pepper to taste. If the pesto is too thick, add a splash of reserved pasta water to loosen.
  5. Halve 1 pint of cherry tomatoes. Add them raw at the end for a fresh burst or quickly toss in a hot pan with a splash of olive oil for 1-2 minutes if you prefer a softer texture.
  6. In a large mixing bowl, toss the drained pasta with the pesto. Add cherry tomatoes and gently mix. Use reserved pasta water as needed to loosen the sauce and help it coat the noodles evenly.
  7. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately and enjoy.

Notes

Use fresh basil for best flavor. Toast almonds carefully to avoid burning. Reserve pasta water to adjust sauce consistency. Add cherry tomatoes at the end to keep them fresh and juicy. Pesto can be made a day ahead and refrigerated. For dairy-free, substitute Parmesan with nutritional yeast or vegan cheese. Gluten-free pasta works well as a substitute.

Nutrition

Keywords: basil pesto pasta, quick pasta recipe, cherry tomatoes, weeknight dinner, easy pesto, almond pesto, vegetarian pasta

Find it online: https://ariaappetite.com/quick-basil-pesto-pasta-recipe-with-cherry-tomatoes-easy-and-perfect-for-weeknights/