Description
Indulge in the flavors of summer with this creamy, easy-to-make Summer Pesto Pasta with Cherry Tomatoes. This 20-minute recipe is a life-changing, heavenly dish that’s perfect for busy weeknights or impressive gatherings.
Ingredients
– 8 ounces linguine or spaghetti
– 2 cups cherry tomatoes, halved
– 1 cup packed fresh basil leaves
– 1/4 cup toasted pine nuts
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/3 cup olive oil
– 1/4 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. With the machine running, slowly drizzle in the olive oil until a smooth pesto forms.
3. Drain the pasta and return it to the pot. Toss the pesto and heavy cream with the hot pasta until well coated.
4. Stir in the cherry tomatoes and season with salt and pepper.
5. Serve the pesto pasta warm, topped with additional Parmesan cheese if desired.
Notes
– For a vegan option, omit the heavy cream and use a dairy-free Parmesan alternative.
– Swap out the cherry tomatoes for diced regular tomatoes if desired.
– For extra richness, stir in a tablespoon of butter with the pesto.
- Prep Time: 15
- Cook Time: 15
- Category: Pasta & Noodles
- Method: Stovetop
- Cuisine: Italian