Penne Pasta Tossed in Basil Pesto with Cherry Tomatoes
Al dente penne pasta coated in a fresh basil pesto sauce, garnished with juicy cherry tomatoes and toasted pine nuts for a vibrant, herbaceous dinner. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends penne pasta, 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 620 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 penne pasta
- 2 cups, packed fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic cloves
- 1/2 cup, grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tsp, divided salt
- 1/4 tsp black pepper
- 1 cup, halved cherry tomatoes
- 1 tbsp lemon juice
Instructions
- 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.
- Step 2: While pasta cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
- Step 3: In a food processor, combine 2 cups packed fresh basil leaves, 2 garlic cloves, 1/2 cup grated Parmesan cheese, and 1 tsp salt. Pulse until finely chopped.
- Step 4: With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is smooth and emulsified. Season with 1/4 tsp black pepper.
- Step 5: Toss the drained penne with the basil pesto, adding reserved pasta water 1 tbsp at a time to loosen the sauce until it evenly coats the pasta.
- Step 6: Gently fold in 1 cup halved cherry tomatoes and 1 tbsp lemon juice for brightness.
- Step 7: Serve topped with the toasted pine nuts and additional Parmesan if desired.
Frequently asked questions
How long does Penne Pasta Tossed in Basil Pesto with Cherry Tomatoes take to make?
Total time is about 30 minutes (15 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 Penne Pasta Tossed in Basil Pesto 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 Penne Pasta Tossed in Basil Pesto 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 Penne Pasta Tossed in Basil Pesto 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.
Is Penne Pasta Tossed in Basil Pesto 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.
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