Emerald Green Pesto Pasta with Cherry Tomatoes
A vibrant, fresh pasta dish featuring a homemade basil pesto, sweet cherry tomatoes, and a hint of lemon for a springtime delight. This italian-inspired pasta (vegetarian) ready in about 27 minutes blends spaghetti pasta, packed fresh basil, 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 510 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 pasta
- 2 cups packed fresh basil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- 1.5 cups, halved cherry tomatoes
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, blend basil, pine nuts, garlic, parmesan, 1/4 cup olive oil, salt, and pepper in a food processor until smooth. Scrape down sides as needed.
- Step 3: Heat extra virgin olive oil in a large skillet over medium heat. Add cherry tomatoes and lemon zest, cooking for 4-5 minutes until tomatoes burst and release juice, stirring occasionally.
- Step 4: Add drained spaghetti to the skillet with tomatoes. Toss with 1/4 cup reserved pasta water and the pesto, cooking for 1-2 minutes until the sauce coats the pasta evenly.
- Step 5: Adjust consistency with more pasta water if needed. Serve immediately, garnished with extra basil and a sprinkle of lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Emerald Green Pesto Pasta with Cherry Tomatoes take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Emerald Green 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 Emerald Green 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 Emerald Green 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.
Is Emerald Green Pesto Pasta with Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
