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Easy 20-Minute Pesto Pasta With Cherry Tomatoes Recipe
Ash Tyrrell

Easy 20-Minute Pesto Pasta With Cherry Tomatoes Recipe

I first made this pesto pasta with cherry tomatoes 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
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.