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Pesto Pasta


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 servings 1x

Description

The best recipes are the simplest. Pesto pasta with homemade basil pesto, ripe cherry tomatoes and a splash of cream? Perfection.


Scale

Ingredients


Instructions

  1. Make the pesto: Best Basil PestoVegan Cashew PestoCashew Pesto, or Walnut Pesto.
  2. Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
  3. When the pasta is done, drain it and return it to the pot. Add the pesto, heavy cream, sliced cherry tomatoes and 1/4 teaspoon kosher salt, and stir. Taste and add additional salt if needed (the exact amount depends on the pesto and your pasta water, so it will vary — salt until the flavor pops!). If you’d like it to be a looser sauce, you could also stir in a splash of reserved pasta water or hot water. Serve immediately.

Notes

*This quantity makes 3 to 4 modest servings, so you may need to double based on your eaters hunger level.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Pesto pasta, Best pesto pasta, Basil pesto pasta, Pesto sauce pasta