Lemon-Basil Pesto Pasta with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Al dente spaghetti tossed in a fresh homemade lemon basil pesto, topped with sweet roasted cherry tomatoes for a bright Italian-inspired pasta. This Italian-inspired pasta recipe (vegetarian), ready in about 40 minutes, blends spaghetti, cherry tomatoes, olive oil 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tomatoes blister and caramelize.
  2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
  3. Step 3: While pasta cooks, blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth, adding reserved pasta water a little at a time until a creamy consistency forms.
  4. Step 4: Toss the hot drained spaghetti with the lemon basil pesto until evenly coated. Fold in the roasted cherry tomatoes gently.
  5. Step 5: Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.

Related recipes