Name: Italian Pesto Pasta with Cherry Tomatoes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cups (about 60–70g) fresh basil leaves, packed (stems removed); ⅓ cup (50g) pine nuts, lightly toasted; 2–3 garlic cloves, peeled; ½ cup (50g) freshly grated Parmigiano-Reggiano; ½–¾ cup (120–180ml) extra-virgin olive oil; Salt to taste; Optional: squeeze of fresh lemon juice; 12–14 oz (340–400g) dried spaghetti, trofie, linguine, or fusilli; 2 cups (about 300g) cherry tomatoes, halved; 2 tbsp extra-virgin olive oil (for cooking); 1 garlic clove, thinly sliced (optional); Salt and freshly ground black pepper to taste; To finish: extra grated Parmigiano-Reggiano, fresh basil leaves, drizzle of olive oil

This vibrant Italian Pesto Pasta with Cherry Tomatoes features al dente spaghetti or trofie tossed in bright, homemade basil pesto, then mixed with burst cherry tomatoes, a touch of garlic, and a generous shower of Parmigiano-Reggiano. Fresh, summery, and ready in under 30 minutes, it’s pure Italian comfort with garden-fresh flavor in every forkful.

Why You’ll Love This Recipe

As an experienced chef, this dish is one of my all-time summer favorites because it captures the essence of Italian cooking: few ingredients, impeccable quality, and maximum flavor.

The emerald-green pesto—made with fresh basil, pine nuts, garlic, Parmigiano, and fruity olive oil—coats every strand of pasta perfectly, while warm, juicy cherry tomatoes add bright pops of sweetness and acidity that balance the richness. It’s incredibly quick, uses pantry staples plus seasonal produce, feels light yet satisfying, and looks stunning on the plate with its vivid colors.

Whether you’re cooking for a quick weeknight dinner, a casual gathering, or just craving something that tastes like sunshine, this pesto pasta delivers restaurant-quality results with minimal effort. It’s naturally adaptable (vegan options included), and the leftovers—if there are any—are still delicious cold or gently reheated.

Yield: 4 servings

Italian Pesto Pasta with Cherry Tomatoes Recipe

Bright basil pesto pasta with burst cherry tomatoes, garlic, and Parmigiano—fresh, summery Italian classic

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 32 minutes

Ingredients

For the pesto:

3 cups (about 60–70g) fresh basil leaves, packed (stems removed)
⅓ cup (50g) pine nuts, lightly toasted
2–3 garlic cloves, peeled
½ cup (50g) freshly grated Parmigiano-Reggiano
½–¾ cup (120–180ml) extra-virgin olive oil
Salt to taste
Optional: squeeze of fresh lemon juice

For the pasta:

12–14 oz (340–400g) dried spaghetti, trofie, linguine, or fusilli
2 cups (about 300g) cherry tomatoes, halved
2 tbsp extra-virgin olive oil (for cooking)
1 garlic clove, thinly sliced (optional)
Salt and freshly ground black pepper to taste
To finish: extra grated Parmigiano-Reggiano, fresh basil leaves, drizzle of olive oil

Instructions

Toast the nuts — In a dry skillet over medium heat, toast pine nuts 2–3 minutes, shaking frequently until golden and fragrant. Set aside to cool slightly.
Make the pesto magic — In a food processor or blender, combine toasted pine nuts, garlic, and a pinch of salt. Pulse until finely chopped.
Add basil — Add fresh basil leaves and pulse until roughly chopped. Scrape down sides.
Stream in oil — With the machine running, slowly drizzle in olive oil until you get a smooth, pourable pesto. Add grated Parmigiano and pulse to combine. Taste and adjust salt/lemon. Set aside.
Boil the pasta — Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package until al dente (usually 1 minute less than directed).
Reserve pasta water — Before draining, scoop out at least 1 cup of starchy pasta cooking water. Drain pasta but do not rinse.
Warm the tomatoes — In the now-empty pasta pot (or large skillet), heat 2 tbsp olive oil over medium. Add sliced garlic (if using) for 30 seconds, then toss in halved cherry tomatoes. Cook 2–3 minutes until they start to soften and burst slightly. Season lightly with salt and pepper.
Combine everything — Add drained pasta to the tomatoes. Spoon in ¾ of the pesto and ½ cup reserved pasta water. Toss vigorously over low heat for 1–2 minutes until sauce clings to pasta (add more water if needed for silkiness).
Final touches — Remove from heat. Stir in remaining pesto if desired for extra brightness. Taste and adjust seasoning.
Serve with flair — Divide into warm bowls, top with extra grated Parmigiano, a few fresh basil leaves, and a final drizzle of olive oil. Enjoy immediately while hot and fragrant—pure Italian summer on your plate!

Notes

Use the best extra-virgin olive oil and real Parmigiano-Reggiano for authentic flavor. Pesto is best made fresh but freezes wonderfully. For extra creaminess, add a spoonful of pasta water or ricotta at the end. Naturally vegetarian; vegan with nutritional yeast swap.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 404Total Fat 31gSaturated Fat 7gUnsaturated Fat 24gCholesterol 27mgSodium 567mgCarbohydrates 16gFiber 6gSugar 4gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Reserve at least ½ cup of starchy pasta cooking water—it’s the secret to silky, emulsified sauce that clings beautifully.
Add cherry tomatoes to the pan just long enough to warm and slightly burst—overcooking makes them mushy.
Toast pine nuts lightly for deeper flavor (watch closely—they burn fast!).
Make pesto ahead and store in the fridge with a thin layer of olive oil on top to prevent browning.
Toss pasta off the heat with pesto and a splash of pasta water for the creamiest result.
Use short shapes like trofie, fusilli, or farfalle if you prefer sauce-trapping shapes over spaghetti.
Finish with extra grated cheese and a drizzle of good olive oil right before serving for restaurant polish.
Taste pesto before mixing—adjust salt, garlic, or lemon if needed.

Ingredients Notes

Fresh basil is non-negotiable—bright green, aromatic Genovese basil leaves give authentic pesto flavor (avoid dried or wilted). Pine nuts provide buttery richness; toast them lightly to enhance nuttiness.

Parmigiano-Reggiano (aged, real stuff) adds salty-umami depth—grate it fresh. Garlic should be fresh and firm for bright pungency. Extra-virgin olive oil is the backbone—choose a high-quality, fruity one as it’s a major flavor component.

Cherry tomatoes (sweet varieties like Sungold or Sweet 100) burst with juice and natural sweetness when warmed. Pasta (spaghetti, trofie, linguine, or penne) should be high-quality durum wheat for perfect al dente texture.

A tiny squeeze of lemon (optional) lifts everything without overpowering. Simple, fresh, high-quality ingredients are what make this dish sing.

Variations and Substitutions

Make it vegan by using nutritional yeast or vegan parmesan instead of Parmigiano. Swap pine nuts for walnuts, almonds, or sunflower seeds for nut allergies or budget. Add grilled chicken, shrimp, or crispy pancetta for protein.

Include roasted red peppers, artichoke hearts, or asparagus for extra veggies. Use arugula or spinach in place of some basil for a peppery twist. Try pesto rosso (sun-dried tomato pesto) for a red version.

Add a splash of white wine or a pinch of chili flakes for subtle heat. For creamier texture, stir in a spoonful of ricotta or mascarpone at the end. Use gluten-free pasta for dietary needs. Scale up tomatoes and add mozzarella pearls for a Caprese-inspired version. This recipe is endlessly flexible while staying true to its fresh Italian roots.

Storage Options

Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce—microwaving can make pesto dull.

Pesto itself keeps in the fridge (with oil layer on top) for up to 5–7 days or freezes beautifully in ice cube trays for up to 3 months. Do not freeze the finished pasta dish—texture suffers.