Classic Pesto Pasta with Tomatoes
Classic Pesto Pasta with Tomatoes
Ingredients
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces spaghetti
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup Parmesan cheese, shredded, for garnish
- 2 tablespoons fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
While the water heats, prepare the pesto. In a food processor, combine the packed fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and peeled garlic cloves. Pulse until finely chopped.
⏱️ 5 min
- 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min
- 5
Drain the pasta and return it to the pot. Add the prepared pesto and the halved cherry tomatoes. Toss well to coat the pasta evenly.
⏱️ 2 min
- 6
If the pasta seems too dry, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 1 min
- 7
Serve immediately, garnished with shredded Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pesto Pasta with Tomatoes
For the Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces spaghetti
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup Parmesan cheese, shredded, for garnish
- 2 tablespoons fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
While the water heats, prepare the pesto. In a food processor, combine the packed fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and peeled garlic cloves. Pulse until finely chopped.
⏱️ 5 min - 3
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined. Stir in the lemon juice, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
⏱️ 10 min - 5
Drain the pasta and return it to the pot. Add the prepared pesto and the halved cherry tomatoes. Toss well to coat the pasta evenly.
⏱️ 2 min - 6
If the pasta seems too dry, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 1 min - 7
Serve immediately, garnished with shredded Parmesan cheese and chopped fresh basil leaves.
⏱️ 1 min