Basil-Pesto Pasta with Cherry Tomatoes
Freshly made basil pesto tossed with al dente spaghetti and sweet cherry tomatoes for a quick, vibrant weeknight dinner. This italian-inspired pasta ready in about 25 minutes blends spaghetti, packed fresh basil leaves, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 8 oz spaghetti
- 1 cup, packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2, minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pint, halved cherry tomatoes
- 2 tbsp reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, reserving 2 tbsp pasta water before draining.
- Step 2: In a food processor, combine 1 cup packed fresh basil, 1/4 cup pine nuts, 1/2 cup grated Parmesan, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper; pulse until finely chopped.
- Step 3: With the processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until smooth and emulsified.
- Step 4: Add drained spaghetti to the processor and pulse once to coat. Stir in 2 tbsp reserved pasta water and 1 pint halved cherry tomatoes, tossing until tomatoes are warmed through and sauce clings to noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basil-Pesto Pasta with Cherry Tomatoes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Basil-Pesto Pasta with Cherry Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Basil-Pesto Pasta with Cherry Tomatoes?
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-Pesto Pasta with Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Pesto Pasta with Cherry Tomatoes?
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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
