Basil and Tomato Pesto Pasta with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh basil pesto tossed with al dente pasta and ripe tomatoes, finished with a generous sprinkle of Parmesan cheese. This italian-inspired pasta ready in about 20 minutes pairs spaghetti, fresh basil leaves, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 10 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
  3. Step 3: With the processor running, slowly drizzle in 1/2 cup olive oil until the mixture is smooth and emulsified. Stir in 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Toss the drained spaghetti with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce. Fold in 1 cup halved cherry tomatoes and serve immediately.

Frequently asked questions

How long does Basil and Tomato Pesto Pasta with Parmesan take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basil and Tomato Pesto Pasta with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Basil and Tomato Pesto Pasta with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil and Tomato Pesto Pasta with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Basil and Tomato Pesto Pasta with Parmesan?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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