Cherry Tomato Pasta with Basil Pesto
Sweet blistered cherry tomatoes, a quick homemade basil pesto and a tangle of pasta. Twenty-five minutes, one pan, no compromises.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Featured Method
-
Step 1 of 5
Blitz the basil, pine nuts, garlic and Parmesan in a food processor. With the motor running, pour in the oil until you have a loose, bright green pesto. Season.
-
Step 2 of 5
Cook the pasta in well-salted boiling water until al dente. Scoop out a mugful of the cooking water before draining.
-
Step 3 of 5
Meanwhile heat the olive oil in a large frying pan over high heat. Add the tomatoes cut-side down and leave them for 2 minutes until they blister, then toss for another minute.
-
Step 4 of 5
Add the drained pasta to the pan with the pesto and a splash of pasta water. Toss until every piece is glossy, adding more water if it looks dry.
-
Step 5 of 5
Serve with torn basil, more Parmesan and plenty of black pepper.
Notes from the kitchen
Swap pine nuts for walnuts or almonds. The pesto keeps for 4 days in the fridge under a thin layer of oil.
Tell us how it went.
A tweak that worked, a question about a step, a photo of your plate. We read every message.
