Pesto Pasta with Cherry Tomatoes

Last summer, I grew my own basil plant on the windowsill, and by July it had grown into a bushy, fragrant beauty. That little green treasure inspired me to start experimenting with homemade pesto, and one of the very first dishes I tried was a pesto pasta with cherry tomatoes. It turned out to be one of the most refreshing meals I’ve ever made, and now I turn to it whenever I need something light, vibrant, and bursting with garden flavor.

Every time I toss hot pasta with that green sauce and watch it cling to the spirals, I’m reminded of warm afternoons, fresh herbs, and the simplicity of good food. This recipe highlights the peppery brightness of pesto balanced with the juicy sweetness of roasted cherry tomatoes. It’s a true celebration of fresh ingredients and comes together in no time.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fusilli pasta – The spiral shape catches all that pesto for maximum flavor in every bite.
• Cherry tomatoes – Their natural sweetness pops against the herby pesto.
• Basil pesto – The heart of the dish, providing rich, fresh, garlicky goodness.
• Olive oil – Helps roast the tomatoes and makes the sauce silky.
• Parmesan cheese – Adds a nutty, salty kick that pairs beautifully with pesto.
• Salt – Enhances all the other flavors in the dish.
• Fresh basil – For garnish and extra freshness at the end.

Tools You’ll Need

• Large pot – Perfect for boiling your pasta evenly.
• Sheet pan – For roasting the cherry tomatoes.
• Mixing bowl – To toss the pasta and pesto together.
• Wooden spoon or spatula – For mixing everything without damaging the pasta.
• Grater – For shaving fresh Parmesan right on top.

Instructions

Step 1:

I preheat the oven to 400°F to get it ready for the tomatoes.

Step 2:

Then, I toss the cherry tomatoes with olive oil and a pinch of salt, and I spread them out on a baking sheet.

Step 3:

I roast them for about 15-20 minutes until they’re soft and just beginning to burst. This makes them sweeter and adds a roasted depth.

Step 4:

While the tomatoes roast, I boil the fusilli in salted water until it’s perfectly al dente. Then I drain it and set it aside, saving a bit of pasta water.

Step 5:

In a large bowl, I toss the hot pasta with the pesto, adding a splash of pasta water to help the sauce coat every twist and curl.

Step 6:

Finally, I add the roasted cherry tomatoes, gently stir everything together, and top it with freshly grated Parmesan and torn basil leaves.

Tips

If I’m using store-bought pesto, I always taste it first and adjust the seasoning if needed. A splash of lemon juice can brighten up the flavor, and if I want a creamy twist, I sometimes stir in a spoonful of ricotta. You can also use whole wheat pasta or gluten-free alternatives depending on your preferences.

Ways to Serve

I usually serve this pesto pasta as a main dish for lunch or a light dinner. It pairs wonderfully with a crisp white wine or sparkling water with lemon. For a heartier meal, I sometimes add grilled chicken or shrimp on top.

Frequently Asked Questions

What makes this pesto pasta with cherry tomatoes so special?

The combination of herby, garlicky pesto and juicy roasted cherry tomatoes makes this pesto pasta with cherry tomatoes incredibly flavorful and satisfying.

Can I use a different type of pasta?

Yes! While fusilli works great, penne, farfalle, or even spaghetti also hold the pesto nicely.

Can I make it ahead of time?

Absolutely. I often prepare the pesto and roast the tomatoes in advance, then just cook the pasta and toss everything together when I’m ready to eat.

See You in the Kitchen

I hope you give this pesto pasta with cherry tomatoes a try! It’s such a bright and easy dish that always hits the spot. Don’t forget to let me know how it turned out and whether you added your own little twist to it.

Happy Cooking!

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