Tomato Basil Pesto Pasta
A delightful Italian-inspired pasta dish featuring fresh basil pesto and juicy tomatoes, perfect for a summer meal.
Equipment
- 1 food processor
- 1 Large pot for boiling pasta
- 1 Mixing Bowl large
Ingredients
Pesto Sauce
- 2 cups fresh basil leaves
- 3 cloves garlic peeled
- 1/4 cup pine nuts
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Pasta
- 12 oz pasta of choice such as fusilli or penne
- 2 large ripe tomatoes diced
Instructions
Preparation
- In a food processor, combine fresh basil leaves, garlic, and pine nuts. Blend until finely chopped. Add Parmigiano-Reggiano cheese and slowly drizzle in olive oil while processing until smooth. Season with salt and pepper.
- In a large pot of salted boiling water, cook the pasta until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
- In a large mixing bowl, toss the cooked pasta with the prepared pesto sauce and diced tomatoes. If the sauce is too thick, add reserved pasta water to achieve desired consistency.
- Serve immediately, garnished with additional grated Parmigiano-Reggiano and fresh basil leaves.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh basil for the best flavor. Toast pine nuts for added depth. Ingredient Substitutions: Swap pine nuts for walnuts. How to Serve: Pair with a green salad. Storage & Freshness: Use within 3 days for best results. Make-Ahead Tips: Prepare pesto a day in advance.