Minute Tomato Basil Pesto Pasta

$- 2 cups pasta of choice (e.g., spaghetti or penne) - 1 cup cherry tomatoes, halved - 2 cups fresh basil leaves - 1/4 cup pine nuts (or walnuts) - 1/3 cup olive oil - 2 cloves garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish You can switch pasta types to fit your taste. Try whole wheat or gluten-free pasta. For nuts, walnuts work well if you want a different flavor. If you don’t have fresh basil, use dried basil, but cut back a bit. You can also replace Parmesan with nutritional yeast for a vegan option. Cherry tomatoes can be swapped with sun-dried tomatoes for a deeper taste. - Pasta: Provides carbs for energy. Choose whole grain for fiber. - Basil: Offers antioxidants and has a fresh, bright flavor. - Pine Nuts: Add healthy fats and protein, great for heart health. - Olive Oil: Contains healthy fats and can lower bad cholesterol. - Garlic: Boosts flavor and offers health benefits like immune support. - Tomatoes: Full of vitamins and antioxidants, great for skin health. - Parmesan: Adds rich flavor and protein but can be skipped for a lighter dish. Each ingredient plays a role in taste and health. This balance makes your Minute Tomato Basil Pesto Pasta not just quick, but also good for you. {{ingredient_image_1}} To start, fill a large pot with water. Add a generous amount of salt. Bring this water to a boil. Once boiling, pour in your pasta. I like spaghetti or penne for this dish. Cook the pasta until it is al dente, which usually takes about 8-10 minutes. Remember to stir it occasionally. After cooking, save half a cup of that pasta water. This water is great for adjusting the sauce later. Drain the pasta and set it aside. Next, grab your food processor. It makes this step easy and quick. Add the fresh basil leaves, pine nuts, minced garlic, salt, and black pepper. Pulse everything until it is finely chopped. You want to see little bits, not a paste. Now, with the processor still running, slowly pour in the olive oil. This helps to blend it into a creamy texture. If it feels too thick, add a splash of the reserved pasta water. This will help you get the right consistency. In a large mixing bowl, combine your cooked pasta and the fresh pesto. Toss everything together well, so the pasta is coated. If it looks a bit dry, add more of that pasta water. Now, fold in the halved cherry tomatoes gently. This adds a nice burst of flavor and color. Finally, plate your pesto pasta. If you like cheese, sprinkle some grated Parmesan on top. Garnish with fresh basil leaves for a bright finish. Enjoy your delicious dish! To get your pesto just right, start with fresh basil and good oil. Use a food processor to blend the basil, pine nuts, garlic, salt, and pepper. Add olive oil slowly while it runs. This helps to create a smooth mix. If your pesto feels too thick, add some reserved pasta water. This will help loosen it up without losing flavor. You can boost the taste with a few simple seasonings. Try adding a squeeze of lemon juice for brightness. A pinch of red pepper flakes can give a nice kick. You could also mix in some grated cheese for a richer taste. Always taste and adjust as you go. This makes sure the flavor fits your style. Cooking pasta al dente means it is firm and not mushy. To do this, boil salted water and add the pasta. Check the package for timing. Start tasting a minute or two before time is up. It should have a slight bite when you chew. Remember to save some pasta water before draining. This water helps the pesto stick to the pasta and adds flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and ripe cherry tomatoes to elevate the flavor of your pesto pasta. Customize Your Nuts: While pine nuts are traditional, feel free to experiment with walnuts or almonds for a different taste and texture. Cheese Options: If you want a dairy-free version, skip the Parmesan or use a plant-based alternative for a similar flavor. Storage Tips: Store leftover pesto in an airtight container, layering it with a thin layer of olive oil to prevent browning. {{image_2}} You can use any pasta you like for this dish. Spaghetti and penne are great. But you can also try fusilli, farfalle, or even whole grain pasta. Each type gives a unique texture and taste. Choose what you enjoy most or have at home. Adding vegetables makes this dish even better. You can toss in spinach, arugula, or zucchini. Roasted bell peppers or sun-dried tomatoes also work well. Just sauté the veggies first for more flavor. This way, you get a colorful and healthy meal. To make this pasta a full meal, add protein. Grilled chicken, shrimp, or chickpeas are great choices. You can also use crumbled feta or mozzarella for a creamy touch. Just mix in your protein after combining the pasta and pesto. It adds more taste and keeps you full longer. To keep your Minute Tomato Basil Pesto Pasta fresh, store it in an airtight container. Make sure to cool the pasta to room temperature first. This helps prevent moisture build-up. Place it in the fridge, where it will last for about 3 days. If you want to keep it longer, consider freezing it. When you are ready to eat your leftovers, reheat the pasta gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Stir in between to ensure even heating. If you use a skillet, add a splash of water. This helps prevent sticking and keeps it moist. If you have extra pesto, freezing is a great option. Place the pesto in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This way, you can use small amounts later. Pesto can last up to 3 months in the freezer, so you can enjoy it anytime. Tomato basil pesto can last up to one week in the fridge. Keep it in an airtight container. If you see any brown spots, it's time to toss it. For longer storage, you can freeze pesto. It can last up to three months in the freezer. Just make sure to store it in freezer-safe bags or containers. When ready to use, thaw it overnight in the fridge. Yes, you can make this recipe vegan. To do this, simply skip the Parmesan cheese. You can also use a vegan cheese substitute if you like. This will keep the dish flavorful without any animal products. The pesto remains rich and tasty with just the basil, nuts, and oil. You can serve pesto pasta with many sides. Here are some great options: - A fresh green salad with lemon dressing - Garlic bread for a crunchy side - Grilled chicken or shrimp for extra protein - Roasted vegetables to boost nutrition - A light soup, like tomato basil, for warmth Each of these pairs well with the bright flavors of pesto pasta. Enjoy experimenting with your meal! In this post, we covered how to make a tasty pesto pasta. We looked at ingredients, step-by-step cooking, and helpful tips. You learned about alternative ingredients and their benefits, along with ways to customize your dish. Remember, storing leftovers properly can keep your meal fresh. Enjoy experimenting with flavors and variations. Pesto pasta is fun to make and delicious to eat. Try it out!$

Minute Tomato Basil Pesto Pasta

A quick and delicious pasta dish featuring fresh basil pesto and cherry tomatoes.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 cups pasta of choice (e.g., spaghetti or penne)
1 cup cherry tomatoes, halved
2 cups fresh basil leaves
1 4 cup pine nuts (or walnuts)
1 3 cup olive oil
2 cloves garlic, minced
1 2 teaspoon salt
1 4 teaspoon black pepper
1 4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish

Instructions

In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a food processor, combine the fresh basil, pine nuts, minced garlic, salt, and black pepper. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If needed, add a bit of the reserved pasta water to reach your desired consistency.
Fold the halved cherry tomatoes into the pesto mixture.
In a large mixing bowl, combine the cooked pasta with the tomato-basil pesto. Toss well to ensure the pasta is evenly coated. Add a little more pasta water if necessary.
Plate the pesto pasta and sprinkle with grated Parmesan cheese if desired. Garnish with fresh basil leaves for an aromatic touch.

Notes

Feel free to substitute pine nuts with walnuts if desired.

Keyword pasta, pesto, quick meal, vegetarian