Creamy Pesto Pasta
A vibrant twist on creamy pesto pasta: the sauce gets a sunny boost from roasted cherry tomatoes and a hint of lemon zest, while toasted pine nuts add crunch. It's a weeknight-friendly dish that feels special.
A vibrant twist on creamy pesto pasta: the sauce gets a sunny boost from roasted cherry tomatoes and a hint of lemon zest, while toasted pine nuts add crunch. It's a weeknight-friendly dish that feels special.
Ingredients
13 ingredients- Fat
- 42g
- Carbs
- 65g
- Protein
- 18g
Whole recipe (4 servings): 2880 kcal
- 12 oz (340 g) dried pasta, such as penne or fusilli
- 2 cups (about 2 oz / 60 g) fresh basil leaves, packed
- 1/3 cup (45 g) pine nuts, toasted
- 2 garlic cloves, peeled
- 1/2 cup (50 g) grated Parmesan cheese, plus more for serving
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1 cup (150 g) cherry tomatoes, halved
- 1 tablespoon olive oil (for roasting tomatoes)
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon lemon zest (from about 1 lemon)
- Fresh basil leaves, for garnish (optional)
Method
6 steps- Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil and a pinch of salt on a small baking sheet. Roast until tomatoes are softened and lightly blistered, about 15 minutes.
- While tomatoes roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a food processor, combine basil, toasted pine nuts, garlic, Parmesan, 1/3 cup olive oil, 1/2 teaspoon salt, and pepper. Pulse until finely chopped, scraping down sides as needed. With motor running, drizzle in 2 tablespoons pasta water to loosen. Set pesto aside.
- In a large skillet, warm heavy cream over medium-low heat until steaming (do not boil). Stir in lemon zest and the prepared pesto. Cook, stirring, for 1 minute to meld flavors.
- Add drained pasta and roasted tomatoes to the skillet. Toss to coat, adding splashes of reserved pasta water if needed to reach a silky consistency. Taste and adjust salt and pepper.
- Serve immediately, topped with extra Parmesan and fresh basil leaves, if desired.
Recipe notes
Helpful tips
- Toast pine nuts in a dry skillet over medium heat until fragrant for extra depth.
- For a brighter sauce, add the lemon zest just before serving.
Equipment
- Large pot
- Food processor
- Small baking sheet
- Large skillet
- Colander
- Wooden spoon
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream.
Additional tips
- Be careful not to boil the cream; keep it at a gentle simmer to prevent curdling. Reserved pasta water helps adjust sauce consistency.
Recipe inspiration
Inspired by Nick's Kitchen
Estimated nutrition
Per serving: 720 calories
Fat: 42 g · Carbs: 65 g · Protein: 18 g
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