Pesto pasta with cherry tomatoes
Pesto pasta with cherry tomatoes
Ingredients
- 12 ounces linguine
- 1/2 cup basil pesto
- 1 pint cherry tomatoes, halved
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, shredded, for serving
- 1 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, typically 9-11 minutes.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Sauté for 5-7 minutes, or until the tomatoes have softened slightly and burst, and the garlic is fragrant.
⏱️ 7 min - 3
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked linguine using a colander.
⏱️ 1 min - 4
Return the drained pasta to the large pot (off the heat). Add the basil pesto, sautéed cherry tomatoes, and 1/2 cup of the reserved pasta water. Toss well to combine, adding more pasta water a tablespoon at a time if needed to reach your desired consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 3 min - 5
Divide the pesto pasta among four serving bowls. Garnish generously with shredded Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto pasta with cherry tomatoes
Ingredients
- 12 ounces linguine
- 1/2 cup basil pesto
- 1 pint cherry tomatoes, halved
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, shredded, for serving
- 1 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente, typically 9-11 minutes.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and minced garlic. Sauté for 5-7 minutes, or until the tomatoes have softened slightly and burst, and the garlic is fragrant.
⏱️ 7 min - 3
Before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the cooked linguine using a colander.
⏱️ 1 min - 4
Return the drained pasta to the large pot (off the heat). Add the basil pesto, sautéed cherry tomatoes, and 1/2 cup of the reserved pasta water. Toss well to combine, adding more pasta water a tablespoon at a time if needed to reach your desired consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 3 min - 5
Divide the pesto pasta among four serving bowls. Garnish generously with shredded Parmesan cheese.
⏱️ 1 min