Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts
A quick stovetop pasta tossed with fresh basil pesto, sweet cherry tomatoes, and toasted pine nuts for a vibrant and fresh dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends penne pasta, olive oil, halved cherry tomatoes 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 520 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
- 3 tbsp olive oil
- 2 cups halved cherry tomatoes
- 3 minced garlic cloves
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
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, stirring frequently until golden and fragrant. Remove and set aside.
- Step 3: In the same skillet, heat 3 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 4: Add 2 cups halved cherry tomatoes and 1/2 tsp salt. Cook for 4-5 minutes until tomatoes soften and release juices.
- Step 5: In a food processor or blender, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Blend while slowly drizzling in 2 tbsp olive oil until a smooth pesto forms.
- Step 6: Return pasta to pot, stir in the tomato mixture and pesto along with reserved 1/2 cup pasta water to loosen sauce. Toss gently until pasta is evenly coated.
- Step 7: Serve topped with toasted pine nuts and extra Parmesan cheese if desired.
Frequently asked questions
How long does Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts take to make?
Total time is about 25 minutes (10 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 Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts?
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 Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts?
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 Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts 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 Stovetop Basil Pesto Penne with Cherry Tomatoes and Pine Nuts 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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