I first made this Easy 20-Minute Pesto Pasta With Cherry Tomatoes Recipe on a hot afternoon when I didn’t want to stand over a stove for long, and it turned out to be one of the easiest dinners I’ve ever pulled together.

I had a big bunch of basil sitting on my counter and a box of cherry tomatoes that needed using up, so I threw them together with pasta and never looked back. What I love most is that it comes together in the time it takes water to boil, and it still tastes like I fussed over it.

I make a chunky pesto instead of a smooth one, and I let the tomatoes sit in olive oil and garlic while everything else cooks. Honestly, once you make this once, you’ll want it on repeat all summer long, especially alongside the Creamy Coconut Margarita with Tropical Flavor and Lime.

Easy 20-Minute Pesto Pasta With Cherry Tomatoes Recipe

Cooking Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

1 bunch fresh basil (about 1½ cups tightly packed) – this is the heart of the pesto, so use fresh leaves, never dried.
¼ cup lightly toasted blanched almonds – toasting brings out a nutty depth that raw almonds just don’t have.
⅓ cup grated Parmesan cheese – freshly grated melts and blends far better than the pre-shredded kind.
1 large garlic clove – adds sharp, savory bite to balance the basil’s sweetness.
Juice of 1 lemon – brightens the pesto and keeps the basil from browning too fast.
¼ cup extra virgin olive oil – choose a good-quality one since its flavor really comes through here.
1 pound whole grain pasta – holds its texture well and adds a subtle nuttiness that pairs nicely with pesto.
2 cups halved ripe cherry tomatoes – pick the sweetest, ripest ones you can find for the best juicy bursts.
1 garlic clove, finely minced – for marinating the tomatoes and layering in extra flavor.
3 tablespoons olive oil – used to marinate the tomatoes so every bite is glossy and flavorful.
Salt and pepper, to taste – essential for pulling all the flavors together.
A pinch of red pepper flakes – adds a gentle warmth without overpowering the dish.
Grated Pecorino Romano or Parmesan cheese, for serving – a salty finishing touch everyone can add to their own bowl.

Note: This recipe serves 4 to 6 people, depending on portion sizes.

Equipment You Need

Food processor – blends the pesto ingredients into a smooth or chunky paste, your choice.
Large pot – for boiling the pasta until perfectly al dente.
Colander – to drain the pasta quickly once it’s cooked.
Mixing bowl – for tossing the cherry tomatoes with oil, garlic, and seasoning.
Wooden spoon or tongs – makes tossing the hot pasta with pesto and tomatoes so much easier.
Baking sheet – needed if you’re toasting your own almonds for the pesto.

How to Make Pesto Pasta With Cherry Tomatoes?

This recipe really only has three moving parts: the pesto, the marinated tomatoes, and the pasta itself. I like to get all three going around the same time so nothing sits around getting cold. Once you’ve made it once, you’ll see just how forgiving and quick the whole process really is.

Toast the Almonds

If your almonds aren’t already toasted, spread them on a baking sheet and pop them into a 350-degree oven for about 7 minutes. Give them a toss halfway through so they brown evenly on all sides. You’ll know they’re ready when they turn a light golden color and smell nutty and warm.

Blend the Pesto

Add the basil, toasted almonds, Parmesan, garlic clove, lemon juice, and olive oil to your food processor. Pulse everything together until it reaches the texture you like best, whether that’s silky smooth or a little chunky. I personally love leaving mine slightly coarse so you get little flecks of basil and almond in every bite.

Marinate the Cherry Tomatoes

While the pesto comes together, toss your halved cherry tomatoes with olive oil, minced garlic, salt, pepper, and a pinch of red pepper flakes in a mixing bowl. Set this aside so the tomatoes soak up all that flavor while you cook the pasta. This little step makes a big difference in how flavorful the final dish tastes.

Cook the Pasta

Bring a large pot of lightly salted water to a rolling boil, then add your pasta. Cook it until it’s al dente, meaning it still has a slight bite to it, since it’ll continue softening slightly once tossed with the warm pesto. Save a splash of the starchy pasta water before draining, just in case you need to loosen the sauce later.

Toss Everything Together

Drain the pasta and return it to the same hot pot. Add the pesto and the marinated cherry tomatoes, then toss everything over medium-high heat until it’s all piping hot and well coated. If the mixture looks a little dry, stir in a splash of that reserved pasta water to bring it back together.

Serve It Up

Spoon the pasta into individual bowls right away while it’s still warm and fragrant. Pass extra grated Pecorino Romano or Parmesan at the table so everyone can add as much as they like. I also like scattering a few whole basil leaves on top for a fresh, pretty finish.

Additional Tips for Making This Recipe Better

I’ve made this pasta more times than I can count, and here’s what I’ve learned along the way that really makes a difference.

I always toast my almonds myself instead of buying pre-toasted ones, since the flavor is noticeably fresher.
I save a full cup of pasta water, not just a splash, because I usually end up using more than I expect.
I let my cherry tomatoes marinate for the full 20 minutes rather than rushing it, since the flavor really deepens.
I taste my pesto before mixing it in and add extra lemon juice if it tastes flat.
I toss the pasta with the pesto off the heat first, then reheat gently, so the basil doesn’t turn a dull color.

Common Mistakes to Avoid

I’ve made a few of these mistakes myself, so I’m sharing them here to save you the trouble.

I once overcooked my pasta and it turned mushy once mixed with the warm pesto, so now I always pull it a minute early.
I skipped toasting my almonds once and the pesto tasted flat, so I never skip that step anymore.
I used pre-grated cheese from a bag once, and it didn’t melt smoothly into the pesto the way fresh-grated cheese does.
I forgot to salt my pasta water generously one time, and the whole dish tasted bland even with the pesto added.
I tossed my pesto into pasta that was too hot straight off the boil, and it dulled the basil’s bright green color, so now I let the pasta cool for a minute first.

How to Serve Pesto Pasta With Cherry Tomatoes?

I like piling this pasta high in shallow bowls so the cherry tomatoes and basil flecks are visible on top rather than buried underneath. A light drizzle of good olive oil right before serving adds a nice glossy finish.

Fresh basil leaves, a few extra halved cherry tomatoes, and a generous grating of cheese on top make it look like it came straight from a restaurant. This pasta also pairs beautifully with a simple green salad, crusty bread, or a Virgin Watermelon Margarita Recipe with Spicy Tajin Rim on a warm evening.

Variations

This recipe is easy to adjust depending on what you have on hand or what you’re craving.

Swap in walnuts or pine nuts instead of almonds for a different, classic pesto flavor.
Make it dairy-free by using nutritional yeast instead of Parmesan cheese.
Add grilled or shredded chicken for extra protein and a heartier meal.
Stir in fresh spinach or arugula along with the basil for a slightly different, more peppery pesto.
Toss in mozzarella pearls for a creamy, melty bite throughout the pasta.
Use tinned or canned cherry tomatoes when fresh ones aren’t in season, draining them well first.
Stir in a spoonful of cream or mascarpone for a richer, creamier pesto sauce.
Try it with penne, fusilli, or spaghetti depending on what pasta shape you prefer.

Nutritional Information

Here’s a rough idea of what one serving of this pasta looks like, though exact numbers will vary based on your specific ingredients.

Calories: approximately 420 per serving
Protein: approximately 13g per serving
Carbohydrates: approximately 52g per serving
Fat: approximately 18g per serving

Make Ahead and Storage

You can make the pesto up to 3 days ahead and store it in an airtight container in the fridge, with a thin layer of olive oil on top to keep it from browning. The marinated cherry tomatoes can also be prepped a day in advance and kept covered in the refrigerator.

Leftover pasta keeps well in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce back up. If you’d like to freeze extra pesto on its own, it holds well in the freezer for up to 3 months in a sealed container or ice cube tray.

Why You’ll Love This Recipe

This pasta has become one of my go-to weeknight dinners, and here’s why I think you’ll love it too.

It’s incredibly quick, so I can have a fresh, flavorful dinner on the table in under 40 minutes total.
It’s endlessly customizable, since I can swap the nuts, cheese, or pasta shape depending on what’s in my kitchen.
It works for meal prep, because the pesto and tomatoes both hold up well in the fridge for a few days.
It’s a great way to use up a big basil harvest, especially if you grow it yourself like I do.
It tastes just as good cold the next day, so leftovers never feel like a chore to eat.

FAQs

Can I make creamy pesto and cherry tomato pasta instead?

Yes, just stir in a spoonful of cream, mascarpone, or a splash of pasta water into the pesto for a richer, creamier sauce.

Can I make pesto pasta with cherry tomatoes and mozzarella?

Absolutely, toss in fresh mozzarella pearls right before serving so they stay soft and slightly melty.

Can I add chicken to this pesto pasta with cherry tomatoes?

Yes, grilled or shredded chicken makes a great addition and turns this into a heartier, more filling meal.

Does penne work well with pesto and cherry tomatoes?

Yes, penne holds pesto nicely in its ridges, so it’s a great substitute if you don’t have spaghetti or fusilli on hand.

Can I use spinach along with the basil in this recipe?

Yes, adding fresh spinach to the pesto gives it a milder, slightly earthier flavor while keeping that vibrant green color.

Can I use tinned tomatoes instead of fresh cherry tomatoes?

Yes, drained tinned or canned cherry tomatoes work in a pinch, though fresh ones give the best texture and sweetness.

Ash Tyrrell