Best Basil Pesto Pasta With Cherry Tomatoes — Weeknight Win

A 20-minute, bright basil pasta tossed with sweet blistered tomatoes and toasted pine nuts—fresh, fast, and perfect for busy weeknights.

You want a dinner that looks fancy, eats like a dream, and takes less time than scrolling your feed? This is it. Silky pesto, juicy tomatoes, and a glossy sauce that clings to every strand like it’s paid to be there. One pot, one pan, minimal cleanup, and restaurant-level payoff. Cook this once, and your “What’s for dinner?” text thread turns into “Can you make that again?” forever.

What Makes This Special

• Fast and foolproof: From pantry to plate in about 20 minutes. No culinary degree required.
• Flavor math that slaps: Peppery basil, nutty Parmesan, buttery pine nuts, and sweet, bursty tomatoes. Balance is everything.
• Silky restaurant finish: Pesto + starchy pasta water = a glossy emulsion that coats every bite like velvet.
• Flexible and forgiving: Swap nuts, change pasta shapes, add protein, or keep it meatless. IMO, it’s impossible to get bored.
• Fresh, not fussy: No cooking the sauce, no weird steps—just proper seasoning and a few chef-y touches.

Shopping List – Ingredients

Serves: 4 | Prep: 10 minutes | Cook: 10 minutes | Total: ~20 minutes

• 12 oz (340 g) pasta (spaghetti, linguine, or short shapes like fusilli)
• 2 packed cups fresh basil leaves (about 50 g), stems removed
• 3/4 cup finely grated Parmigiano-Reggiano (about 60 g), plus more to serve
• 1/3 cup pine nuts (45 g), toasted, plus extra for garnish
• 2 small garlic cloves, chopped
• 1/2 cup extra-virgin olive oil (120 ml), plus 1–2 tbsp for tomatoes
• 1–2 tsp fresh lemon juice and 1/2 tsp lemon zest
• 2 cups cherry or grape tomatoes (about 300 g), halved
• 1/2 tsp red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• 3/4 cup reserved pasta cooking water (you likely won’t use it all)
• 1 tbsp unsalted butter (optional, for extra gloss)
• Fresh basil leaves, for garnish
• Optional add-ons: fresh mozzarella or burrata, toasted breadcrumbs, or a squeeze more lemon

Let’s Get Cooking – Instructions

1. Salt the water like you mean it. Bring a large pot of water to a boil and add enough kosher salt so it tastes like the sea. FYI, this is your only chance to season the pasta itself.
2. Toast the pine nuts. In a dry skillet over medium heat, toast pine nuts until golden and fragrant, 3–4 minutes. Shake the pan often so they don’t burn. Transfer to a bowl to cool.
3. Blister the tomatoes. In the same skillet, add 1–2 tbsp olive oil over medium-high. Add halved tomatoes, a pinch of salt, and red pepper flakes if using. Cook 2–3 minutes until skins just begin to split. Remove from heat so they stay juicy.
4. Make the pesto. In a food processor, pulse half the toasted pine nuts with garlic, basil, Parmesan, lemon zest, a pinch of salt, and a few grinds of pepper. With the machine running, stream in olive oil until the mixture becomes thick but spoonable. Add lemon juice to brighten. Taste and adjust salt, pepper, and lemon. Keep it a little thick; you’ll loosen it with pasta water.
5. Cook the pasta. Drop pasta into the boiling water and cook until just al dente (check the package, then taste 1 minute early). Reserve at least 3/4 cup pasta water before draining.
6. Toss off the heat. Return the drained pasta to the pot or a large bowl. Add the pesto and 1/4 cup hot pasta water. Toss vigorously until glossy and evenly coated, adding more water as needed to create a silky sauce. Stir in the butter for extra shine, if using.
7. Fold in the tomatoes. Gently add blistered tomatoes and any pan juices. Don’t mash them—those little pops of sweetness are the point.
8. Finish strong. Taste and adjust with more salt, pepper, lemon, or Parmesan. If it feels heavy, a splash more pasta water instantly lightens the texture.
9. Plate and garnish. Twirl into bowls. Top with remaining toasted pine nuts, extra Parmesan, a few basil leaves, and a light drizzle of good olive oil.
10. Serve immediately. This shines when hot and glossy. Stalling = stickiness. Eat now, thank yourself later.

How to Store

Leftover pasta: Cool completely, then store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil until loosened and warm. Avoid blasting it in the microwave or you’ll curdle the cheese and dull the basil.

Pesto on its own: Press plastic wrap directly onto the surface and refrigerate up to 3 days. For longer storage, portion into an ice cube tray, top with a thin film of olive oil, and freeze up to 2 months. Thaw in the fridge and stir in fresh Parmesan and lemon juice to wake it up.

Tomatoes: If you cooked extra, keep them separate in the fridge for 2–3 days. Fold into hot pasta at the last second so they don’t collapse.

Health Benefits

• Antioxidant-rich basil: Basil brings eugenol and polyphenols that support anti-inflammatory pathways.
• Heart-healthy fats: Extra-virgin olive oil and pine nuts provide monounsaturated fats that support cardiovascular health.
• Lycopene boost: Lightly heated tomatoes paired with fat increase lycopene absorption—great for cellular health.
• Protein and calcium: Parmesan adds protein, calcium, and umami without heavy portions.
• Smart carbs: Pasta offers steady energy; choose whole-grain if you want more fiber.

Pitfalls to Watch Out For

• Under-salting the water: Bland pasta never recovers. Season the boil generously from the start.
• Overprocessing the pesto: Heat and friction can darken basil and turn flavors bitter. Pulse, don’t puree to oblivion.
• Skipping the emulsion: Tossing pesto with dry pasta = clumpy. Pasta water is your glossy-sauce cheat code.
• Using stale nuts or oil: Rancid fat ruins everything. Taste pine nuts and smell your oil before using.
• Cooking tomatoes to mush: You want bursty, not saucy. Pull them as soon as skins split.
• Pre-shredded cheese: Anti-caking agents block melt and flavor. Grate fresh Parmesan for best results.
• Too much raw garlic: It can bulldoze the basil. Start small and build up.

Variations You Can Try

• Nut swap: Use walnuts, almonds, or pistachios. Toast first for maximum aroma.
• Nut-free: Swap sunflower seeds or pumpkin seeds; add 1–2 tbsp breadcrumbs for body.
• Vegan: Replace Parmesan with nutritional yeast and a squeeze more lemon; add a pinch of white miso for umami.
• Protein add-ons: Grilled chicken, seared shrimp, or crispy chickpeas. Fold in at the end to keep textures right.
• Creamy finish: Tear in fresh mozzarella or top with burrata. Luxurious, not heavy.
• Greens upgrade: Blend in a handful of spinach or arugula with the basil for extra nutrients and color.
• Spice it up: Calabrian chili paste or a pinch of Aleppo pepper brings gentle heat without nuking the basil.
• Gluten-free: Use your favorite GF pasta and be extra mindful of doneness—GF goes soft fast, TBH.

FAQ

Can I use store-bought pesto?

Yes, but choose a refrigerated brand with real basil, olive oil, and Parmesan. Warm it gently with pasta water off the heat so it doesn’t split, and brighten with lemon juice and extra cheese.

What pasta shape works best?

Long strands like spaghetti and linguine give you that twirl, while shapes like fusilli or gemelli hold pesto in their grooves. Both work—just keep it al dente for the best bite.

How do I keep the pesto bright green?

Use fresh basil, don’t overprocess, and avoid heat. Add pesto to hot pasta off the burner and loosen with pasta water. A touch of lemon juice also helps lock in color and flavor.

Can I make it dairy-free?

Absolutely. Swap Parmesan for nutritional yeast and a pinch of white miso for depth. You can also add a tablespoon of toasted breadcrumbs to mimic cheese’s body.

What if I don’t have pine nuts?

Walnuts, almonds, or pistachios are great. Sunflower or pumpkin seeds work for nut-free. Always toast first to boost flavor.

How much salt should I add to the pasta water?

Aim for 1.5–2 tablespoons of kosher salt per gallon of water. It should taste pleasantly salty, not ocean-level briny. This single step changes everything.

Can I serve this cold as a pasta salad?

Yes, but make the sauce slightly tangier and looser with extra lemon and olive oil. Rinse cooked pasta briefly under cool water to stop cooking, then toss and chill. Add tomatoes and extra basil right before serving.

Can I prep anything ahead?

Toast nuts and grate cheese in advance. You can blend the pesto up to a day ahead and store it airtight with a thin oil layer on top. Cook the pasta and assemble just before serving for the glossiest texture.

Wrapping Up

Simple ingredients, fast technique, huge flavor—that’s the play. This basil pesto pasta with cherry tomatoes nails the weeknight brief and still flexes for guests. Keep your water salty, your pesto cool, and your toss confident. Do that, and you’ll have a dish people request by name, every time.