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–+ servings

Pesto Pasta with Roasted Tomatoes

A delicious and vibrant pasta dish featuring homemade pesto and sweet roasted tomatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Pasta (spaghetti or linguine) Use your favorite type of pasta.
Roasted Tomatoes
  • 2 cups Cherry tomatoes Halved.
  • 2 tbsp Olive oil For roasting.
  • 1 tsp Salt To taste.
  • 1 tsp Black pepper To taste.
Pesto Sauce
  • 2 cups Fresh basil leaves Packed.
  • 1/2 cup Parmesan cheese Grated.
  • 1/2 cup Pine nuts Lightly toasted.
  • 2 cloves Garlic Minced.
  • 1/2 cup Olive oil Extra virgin.
  • 1/2 tsp Salt To taste.
  • 1/4 tsp Black pepper To taste.

Method
 

Roast the Tomatoes
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the halved cherry tomatoes with olive oil, salt, and black pepper.
  3. Spread the tomatoes on a baking sheet in a single layer.
  4. Roast in the oven for 20-25 minutes until they are soft and slightly caramelized.
Prepare the Pesto
  1. In a blender, combine basil leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
  2. Blend while slowly drizzling in olive oil until smooth and creamy.
  3. Taste and adjust seasoning if necessary.
Cook the Pasta
  1. In a large pot, bring salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Reserve 1 cup of pasta water, then drain the pasta in a colander.
Combine and Serve
  1. In the pot, combine the drained pasta with the pesto sauce, adding reserved pasta water as needed to reach desired consistency.
  2. Gently fold in the roasted tomatoes.
  3. Serve immediately, garnished with extra Parmesan if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 15gFat: 30gSaturated Fat: 5gFiber: 4gSugar: 4g

Notes

For a nut-free version, substitute pine nuts with sunflower seeds in the pesto.

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