Lemon-Basil Pesto Pasta with Cherry Tomatoes

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

Al dente pasta tossed in a fresh lemon-basil pesto, brightened with juicy cherry tomatoes for a light Italian pasta dish. This italian-inspired pasta ready in about 22 minutes blends penne pasta, 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 480 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 12 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 rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: Meanwhile, in a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 2 garlic cloves, and 2 tbsp lemon juice. Pulse to combine.
  3. Step 3: With the processor running, slowly add 1/3 cup olive oil in a steady stream until the mixture forms a smooth pesto. Season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Toss the cooked pasta with the pesto and 1/2 cup reserved pasta water until evenly coated and creamy.
  5. Step 5: Fold in 1 cup halved cherry tomatoes and serve immediately.

Frequently asked questions

How long does Lemon-Basil Pesto Pasta with Cherry Tomatoes take to make?

Total time is about 22 minutes (10 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 Lemon-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 Lemon-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 Lemon-Basil Pesto Pasta with Cherry Tomatoes 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 Lemon-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.

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