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- 400g pasta (spaghetti or your choice) - 300g cherry tomatoes, halved - 1 cup fresh basil leaves - 1/2 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1/2 cup extra virgin olive oil - Salt and pepper to taste - Optional: Zest of 1 lemon - Optional: Crushed red pepper flakes - Food processor - Baking sheet - Large pot for boiling pasta - Mixing bowl - Measuring cups and spoons In this recipe for pesto pasta with cherry tomatoes, we need fresh ingredients. Each one boosts the flavor. The pasta serves as a base. I often choose spaghetti, but any pasta works well. Cherry tomatoes add sweetness and color. Roasting them brings out their natural sugars. For the pesto, fresh basil is key. It gives that bright flavor. Nuts add creaminess and texture. I use pine nuts, but walnuts are great, too. Grated Parmesan cheese brings saltiness. If you're vegan, try nutritional yeast instead. Garlic adds a punch, and olive oil ties everything together. Salt and pepper help balance the dish. For extra zing, add lemon zest. Crushed red pepper flakes give a spicy kick, if you like heat. Gather these ingredients and tools for a fun cooking adventure. You will enjoy a fresh and tasty meal. Check out the Full Recipe for detailed steps to create this vibrant dish! Preheat your oven to 200°C (400°F). Take the halved cherry tomatoes and spread them on a baking sheet. Drizzle them with olive oil. Sprinkle salt and pepper on top. This will help bring out their sweetness. Roast these tomatoes for 20 to 25 minutes. They should become soft and slightly caramelized. While the tomatoes roast, fill a large pot with water and add salt. Bring it to a boil. Add your choice of pasta and cook it until al dente. This means it should be firm but not hard. Before draining the pasta, make sure to reserve one cup of the pasta water. This water will help later. Now, it's time to make the pesto. In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse these ingredients until they are finely chopped. While the processor runs, slowly drizzle in extra virgin olive oil. Keep blending until the pesto is smooth. Taste it and adjust with salt, pepper, or even lemon zest if you like. In a large mixing bowl, combine your drained pasta with the fresh pesto. Toss them together until the pasta is well-coated. If your mixture feels too thick, add some reserved pasta water. Do this a little at a time until you reach your desired consistency. Now, gently fold in the roasted cherry tomatoes. Be careful not to break them apart. Once mixed, your dish is ready to serve! You can garnish with extra Parmesan cheese or crushed red pepper flakes for a little heat. Enjoy your vibrant pesto pasta with roasted cherry tomatoes! For the complete recipe, check out the Full Recipe section. To boost the flavor of your pesto pasta, always choose a high-quality olive oil. This oil can make a big difference in taste. A rich, fruity olive oil adds depth to your dish. You can also try different nuts in your pesto. Pine nuts are classic, but walnuts or cashews can give a unique twist. Each nut brings its own flavor, so feel free to experiment and find your favorite mix. For a creamy texture, reserve some pasta water before you drain your pasta. This water is starchy and helps the sauce cling to the pasta. Add a little at a time until you reach the right creaminess. Be careful not to overcook your pasta. Cook it until al dente, so it has a nice bite. This keeps the pasta from becoming mushy when mixed with the pesto. For a fresh flavor boost, add some chopped herbs like parsley or basil on top. They brighten up the dish and add color. You can also serve your pesto pasta with a crisp salad or warm garlic bread. These sides complement the pasta well and make for a complete meal. For the full recipe, check out the instructions above. {{image_2}} For a vegan twist, simply swap out Parmesan cheese for nutritional yeast. This change keeps the flavor rich and gives your pesto a cheesy taste without using dairy. Nutritional yeast is packed with vitamins and has a nutty flavor. If you want to make this dish heartier, add protein like grilled chicken or shrimp. Cook your protein separately, then mix it in when you combine the pasta and pesto. This adds a nice texture and boosts the meal's nutrition. You can also switch up the vegetables based on what’s in season. In summer, try zucchini or bell peppers. In fall, consider adding roasted squash or broccoli. These changes keep the dish fresh and exciting throughout the year. For the complete recipe, check out the Full Recipe. After you enjoy your meal, store any leftovers in an airtight container. This keeps the pasta fresh and tasty. Make sure to refrigerate the container. Consume within 3 days for the best flavor. If you want to save some pesto for later, freeze it separately. Pesto freezes well in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag. This way, you can enjoy fresh pesto anytime you want. To reheat your pesto pasta, gently warm it on the stove. Add a splash of water to keep it moist. Stir often to ensure even heating. Avoid the microwave; it can make the pasta dry. Yes, you can use store-bought pesto. It saves time and is convenient. However, homemade pesto offers fresh flavors and can be tailored to your taste. Store-bought versions may have preservatives that alter the taste. If you choose store-bought, look for high-quality brands with simple ingredients for the best flavor. I recommend using spaghetti for a classic look. Fettuccine or penne also work well. Each pasta type holds sauce differently, so choose based on your preference. Thin pasta like angel hair may clump, while thicker pasta captures the pesto better. To make this dish gluten-free, use gluten-free pasta. Options like brown rice or chickpea pasta work well. Be sure to check the cooking time, as gluten-free pasta can cook faster or slower than regular pasta. Adjust your timing to avoid mushy pasta. Yes, you can use frozen cherry tomatoes. Thaw them before roasting to get a better texture. They may not caramelize as well as fresh tomatoes but will still add flavor. Adjust the roasting time as needed, as frozen tomatoes release more moisture. This dish combines simple ingredients for a tasty pasta meal. You learned to make roasted cherry tomatoes and a basil pesto. Using quality olive oil and reserved pasta water enhances the flavor and texture. Remember, you can make it vegan or add protein easily. Storing leftovers is simple, and reheating takes just a few minutes. Enjoy exploring this recipe and customizing it to your tastes. Happy cooking!

Pesto Pasta with Cherry Tomatoes

Elevate your dinner with this vibrant pesto pasta featuring roasted cherry tomatoes! Discover how simple ingredients like fresh basil, pine nuts, and Parmesan come together to create a delicious meal. Perfect for a quick weeknight dinner or a weekend gathering, this recipe is sure to impress. Click through to explore the full recipe and learn how to make this delightful dish effortlessly!
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Ingredients
  

400g pasta (spaghetti or your choice)

300g cherry tomatoes, halved

1 cup fresh basil leaves

1/2 cup pine nuts (or walnuts)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and pepper to taste

Optional: Zest of 1 lemon

Optional: Crushed red pepper flakes

Instructions
 

Roast the Cherry Tomatoes: Preheat the oven to 200°C (400°F). Place the halved cherry tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, until they are soft and slightly caramelized.

    Cook the Pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

      Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and minced garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Adjust the seasoning with salt, pepper, and optional lemon zest to enhance the flavor.

        Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta with the pesto. If the mixture is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.

          Add Roasted Tomatoes: Gently fold in the roasted cherry tomatoes, being careful not to break them apart.

            Serve: Divide the pesto pasta into bowls and garnish with extra Parmesan cheese and a sprinkle of crushed red pepper flakes for a bit of heat if desired.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4