Pesto Pasta with Cherry Tomatoes

Pesto takes its name from the Italian pestare, to crush, a Ligurian habit of pounding basil into a vivid green sauce. Here it coats spaghetti with sweet cherry tomatoes for a quick, garlicky dinner that tastes like summer on the Italian coast.

Serves 4

Estimate for one serving

• 520 cal
• 16.5g protein
• 68g carbs
• 21g fat
• 5g fiber

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Ingredients

• 12 oz dried spaghetti or linguine
• 2 cups cherry tomatoes
• 3/4 cup basil pesto (jarred or homemade)
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves
• 1/3 cup grated Parmesan cheese

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add kosher salt and the pasta. Cook according to package directions until al dente, about 8–10 minutes.
2. 2While the pasta cooks, rinse cherry tomatoes and halve half of them; leave the rest whole.
3. 3Mince the garlic cloves.
4. 4Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
5. 5Add all the cherry tomatoes to the skillet. Cook, stirring occasionally, for 4–5 minutes until they begin to burst and release their juices. Season with salt and black pepper.
6. 6Drain the pasta, reserving pasta cooking water.
7. 7Lower the skillet heat to low. Add the drained pasta, pesto, lemon juice, and reserved pasta water. Toss gently until the pasta is evenly coated. Add more pasta water at a time if needed to loosen the sauce.
8. 8Remove from heat. Stir in most of the grated Parmesan and the fresh basil leaves (torn if large).
9. 9Taste and adjust seasoning with remaining salt and pepper if desired.
10. 10Serve immediately in bowls, topped with the remaining Parmesan and a few extra basil leaves if you like.