Half & Half Tomato-Pesto Pasta
A vibrant twist on classic pasta featuring equal parts sun-ripened tomato sauce and fresh basil pesto, creating a balanced flavor symphony that's both comforting and refreshing. This italian-inspired pasta (vegetarian) ready in about 40 minutes blends spaghetti, extra-virgin olive oil, minced garlic 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 4, 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
- 12 oz spaghetti
- 3 tbsp extra-virgin olive oil
- 4 cloves, minced garlic
- 1 cup canned crushed tomatoes
- 1/2 cup, packed fresh basil
- 1/4 cup pine nuts
- 1/2 cup, grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 60 seconds until fragrant but not browned.
- Step 3: Stir in 1 cup crushed tomatoes and 1/2 tsp salt. Simmer for 10 minutes until slightly thickened and fragrant, then remove from heat.
- Step 4: In a small bowl, blend 1/2 cup fresh basil, 1/4 cup pine nuts, 1/2 cup grated parmesan, 1 tbsp olive oil, and 1/4 tsp black pepper until smooth to create pesto.
- Step 5: Toss drained pasta with half the tomato sauce (1/2 cup) and half the pesto (1/4 cup) in the skillet. Add reserved pasta water 1 tbsp at a time until the sauce coats the strands evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half & Half Tomato-Pesto Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half & Half Tomato-Pesto Pasta?
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 Half & Half Tomato-Pesto Pasta?
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 Half & Half Tomato-Pesto Pasta 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.
Is Half & Half Tomato-Pesto Pasta 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
