Description
Looking for the best pesto pasta ideas? This one is quick, easy, and bursting with fresh flavor perfect for healthy simple dinners! Whether you want an easy lunch idea or a dinner that feels fancy, this dish delivers with cherry tomatoes and basil. Try it for picnics, weeknights, or meatless Mondays!
Ingredients
Scale
- 12 oz fusilli pasta
- 1 pint cherry tomatoes
- 3/4 cup basil pesto
- 2 tbsp olive oil
- 1/3 cup grated Parmesan cheese
- Salt to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F.
- Toss cherry tomatoes with olive oil and salt, then roast for 15-20 minutes.
- Cook pasta in salted water until al dente. Drain and reserve 1/4 cup pasta water.
- Toss hot pasta with pesto and a splash of pasta water.
- Stir in roasted tomatoes gently.
- Top with Parmesan and fresh basil before serving.
Notes
- Use homemade or store-bought pesto depending on time.
- Add grilled chicken or shrimp for protein.
- Try with gluten-free pasta for a dietary option.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Lunch
- Method: Stovetop and Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg