Pesto Pasta with Cherry Tomatoes

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

Fresh basil pesto swirls through pasta with sun-ripened cherry tomatoes for a bright summer plate. This general-inspired pasta (vegetarian) ready in about 40 minutes blends Penne pasta, packed Fresh basil, 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 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.

Prep: 20 min Cook: 20 min Serves 4 580 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 and cook penne for 10-12 minutes until al dente; reserve 1/2 cup pasta water before draining.
  2. Step 2: In a food processor, combine basil, garlic, pine nuts, and Parmesan; pulse until finely chopped.
  3. Step 3: With the processor running, slowly drizzle in 1/4 cup olive oil until emulsified into a smooth paste, then add remaining oil until combined.
  4. Step 4: Heat a large skillet over medium heat, add cherry tomatoes and red pepper flakes, and cook for 4-5 minutes until tomatoes soften and release juices, stirring occasionally.
  5. Step 5: Add drained pasta to the skillet with tomatoes, tossing to coat, then add 2-3 tbsp of reserved pasta water to create a silky sauce.
  6. Step 6: Stir in pesto mixture until evenly distributed and the pasta is glistening like sunlight on water, adding more pasta water if too dry.
  7. Step 7: Serve immediately, garnished with extra basil leaves, with the vibrant green pesto creating a radiant contrast against the red tomatoes.

Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover 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 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 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.

Is Pesto Pasta 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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