Pistachio Pesto Pasta with Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 vibrant pistachio pesto, topped with sweet roasted cherry tomatoes for a fresh twist on classic Italian brunch fare. This Italian-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines spaghetti, pistachios, shelled, fresh basil leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz spaghetti
1/2 cup pistachios, shelled
1 cup packed fresh basil leaves
1/2 cup parmesan cheese, grated
2 garlic cloves
1/2 cup olive oil
1 tbsp lemon juice
1 pint cherry tomatoes
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 pint cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, spread on a baking sheet, and roast for 15 minutes until soft and slightly caramelized.
Step 2: While tomatoes roast, 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 pasta.
Step 3: In a food processor, combine 1/2 cup shelled pistachios, 1 cup fresh basil leaves, 2 garlic cloves, 1/2 cup grated parmesan cheese, 1 tbsp lemon juice, and 1/2 cup olive oil. Pulse until smooth but still textured, scraping down sides as needed.
Step 4: In a large bowl, toss the drained spaghetti with the pistachio pesto. Add reserved pasta water a few tablespoons at a time to loosen the sauce to coat the pasta evenly.
Step 5: Gently fold in the roasted cherry tomatoes and season with 1/2 tsp black pepper and additional salt if needed. Serve warm.