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Pesto Pasta with Roasted Tomatoes

Irresistibly Fresh Pesto Pasta with Roasted Tomatoes Delight

This Pesto Pasta with Roasted Tomatoes combines vibrant flavors and fresh ingredients for a comforting dish that's easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz spaghetti or penne any pasta shape will work
For the Roasted Tomatoes
  • 2 cups cherry tomatoes halved
  • 1/4 cup extra virgin olive oil high-quality oil recommended
  • Salt to taste
  • Pepper to taste
For the Pesto
  • 1 cup fresh basil leaves vibrant and green
  • 1/4 cup pine nuts toasted
  • 3 cloves garlic minced
  • 1/2 cup freshly grated Parmesan cheese creamy and salty

Equipment

  • Oven
  • Baking Sheet
  • Food processor
  • large pot

Method
 

How to Make Pesto Pasta with Roasted Tomatoes
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the halved cherry tomatoes in olive oil, salt, and pepper and spread on the baking sheet. Roast for 15-20 minutes.
  3. Bring a large pot of salted water to a boil, add pasta and cook until al dente, about 8-10 minutes.
  4. In a food processor, blend basil, toasted pine nuts, garlic, and Parmesan until smooth, then drizzle in olive oil.
  5. Combine drained pasta with pesto and roasted tomatoes, adding reserved pasta water if necessary.
  6. Plate the Pesto Pasta and garnish with extra Parmesan and fresh basil.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Optional: Add a squeeze of lemon juice for extra brightness. Store leftovers in an airtight container for up to 3 days.

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