Description

Indulge in a flavorful and quick-to-make Summer Pesto Pasta with Cherry Tomatoes. This vibrant dish features al dente pasta tossed in a homemade basil pesto, with juicy cherry tomatoes and a light drizzle of olive oil. Perfect for busy weeknights or summer gatherings.

Ingredients

– 8 oz. penne or fusilli pasta

– 2 cups fresh basil leaves

– 1/4 cup grated parmesan cheese

– 1/4 cup pine nuts

– 2 cloves garlic

– 1/4 cup olive oil

– 1 pint cherry tomatoes, halved

– Salt and pepper to taste

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Instructions

1. 1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

2. 2. In a food processor, combine the basil, parmesan, pine nuts, and garlic. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until a smooth pesto forms.

3. 3. Drain the pasta and return it to the pot. Toss the pesto with the hot pasta until well coated.

4. 4. Fold in the halved cherry tomatoes and season with salt and pepper to taste.

5. 5. Serve the Summer Pesto Pasta with Cherry Tomatoes immediately, garnished with additional basil leaves if desired.

Notes

– For a creamier pesto, add 2-3 tablespoons of reserved pasta cooking water to the pesto and toss with the pasta.

– Substitute walnuts or almonds for the pine nuts if desired.

– Top with grilled chicken or shrimp for a heartier main dish.

Prep Time: 15
Cook Time: 15
Category: Main Courses
Method: Stovetop
Cuisine: Italian