Spring Pesto Pasta with Cherry Tomatoes
A vibrant Italian pasta dish featuring fresh basil pesto, tender fusilli, and juicy cherry tomatoes. Light, fresh, and perfect for spring and summer meals.
Equipment
- Large Pot
- Food Processor
- Mixing Bowl
Ingredients
Pasta
- 400 g fusilli pasta
Pesto Sauce
- 2 cups fresh basil leaves
- 1/4 cup pine nuts lightly toasted
- 2 garlic cloves
- 1/2 cup olive oil extra virgin
- 1/2 cup Parmesan cheese grated
- salt to taste
- black pepper to taste
Finishing
- 1 cup cherry tomatoes halved
Instructions
- Bring a large pot of salted water to a boil. Cook fusilli pasta until al dente. Reserve 1 cup pasta water, then drain.
- In a food processor, combine basil, pine nuts, and garlic. Pulse until coarsely chopped.
- Slowly add olive oil while blending until smooth but slightly textured.
- Transfer pesto to a bowl and stir in grated Parmesan cheese. Season with salt and pepper.
- Add warm pasta to the pesto and toss until evenly coated.
- Add reserved pasta water gradually to loosen the sauce if needed.
- Gently fold in halved cherry tomatoes.
- Serve immediately with extra Parmesan if desired.
Notes
Do not heat the pesto directly to preserve its fresh basil flavor. Use pasta water to achieve a silky texture.