Pesto Pasta with Roasted Tomatoes Recipe
There’s something magical about the combination of sweet, roasted tomatoes and vibrant, herby pesto clinging to perfectly cooked pasta. This Pesto Pasta with Roasted Tomatoes is a symphony of fresh flavors that comes together with minimal effort. After testing countless variations, I’ve perfected this recipe to deliver a restaurant-quality dish that’s consistently a crowd-pleaser, proving that simple ingredients can create extraordinary meals.
PrintPesto Pasta with Roasted Tomatoes
Ingredients
Scale
- 12 oz 340g pasta ((rigatoni, or other))
- 2 cups fresh basil (for pesto)
- 1/2 cup about 60g pine nuts ((or walnuts/cashews))
- 1 clove garlic (for pesto)
- 1/2 cup about 45g Parmesan cheese ((freshly grated))
- 1/2 cup 120ml olive oil ((for pesto))
- 1 tbsp 15ml olive oil ((for roasting tomatoes))
- 2 cups about 250g cherry tomatoes ((halved))
- To taste salt
- To taste pepper
- 2 cloves garlic (for roasting tomatoes, optional)
Instructions
- Roast the Tomatoes:
- Prepare the Pesto:
- Cook the Pasta:
- Combine the Pasta and Pesto:
- Add the Roasted Tomatoes:
- Serve and Garnish:
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