Perennial Herb Pesto Pasta with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring a pesto made from garden-perennial herbs, tossed with sun-ripened cherry tomatoes and garlic. This italian-inspired pasta ready in about 40 minutes blends penne pasta, fresh basil leaves, fresh oregano leaves 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 580 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.

★ 4.6 (8 ratings) Prep: 25 min Cook: 15 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz penne pasta, and cook for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
  2. Step 2: In a food processor, combine 1 cup fresh basil leaves, 1/4 cup fresh oregano leaves, 1/4 cup fresh parsley leaves, 1/4 cup toasted pine nuts, and 2 garlic cloves; pulse until finely chopped.
  3. Step 3: With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until smooth, then season with 1/2 tsp sea salt.
  4. Step 4: While pasta cooks, heat a skillet over medium heat, add 1 pint cherry tomatoes, and sauté for 4-5 minutes until they begin to burst and release juices.
  5. Step 5: Toss the drained penne with 3/4 cup of the herb pesto and 1/4 cup reserved pasta water until coated; add the sautéed tomatoes and toss gently.
  6. Step 6: Serve immediately, topped with 1/2 cup freshly grated Pecorino Romano cheese and additional pesto drizzle.

Equipment for this recipe

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Frequently asked questions

How long does Perennial Herb Pesto Pasta with Cherry Tomatoes take to make?

Total time is about 40 minutes (25 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 Perennial Herb 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 Perennial Herb 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 Perennial Herb 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 Perennial Herb 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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