Pesto Pasta

A quick and delightful Italian-inspired dish that blends al dente pasta with vibrant homemade pesto, juicy cherry tomatoes, and a sprinkle of parmesan cheese, creating a perfect weeknight dinner.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb spaghetti

2 cups fresh basil leaves

1/2 cup grated parmesan cheese

1/3 cup pine nuts

3 cloves garlic

1/2 cup olive oil

1 pint cherry tomatoes, halved

Salt and pepper to taste

Instructions

1. In a large pot, bring salted water to a boil and cook spaghetti according to package instructions. Drain and set aside.

2. In a food processor, combine basil leaves, parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.

3. Gradually add olive oil while processing until smooth. Season with salt and pepper to taste.

4. In a large mixing bowl, toss the cooked pasta with the pesto until evenly coated.

5. Add halved cherry tomatoes and mix gently.

6. Serve immediately with extra parmesan cheese on top if desired.

Storage

Store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the pasta in a skillet over medium heat with a splash of water, stirring until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.