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Pasta with Pesto and Blistered Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This quick and flavorful Pasta with Pesto and Blistered Tomatoes recipe delivers a perfect combination of al dente pasta, homemade pesto, toasted pine nuts, and smoky blistered cherry tomatoes for a fresh and vibrant Italian-inspired dish that's ready in just 15 minutes.

Ingredients

Dry Ingredients

  • 3/4 lb pasta
  • Coarse salt
  • Fresh cracked black pepper

Produce

  • 30 small round cherry tomatoes

Other Ingredients

  • Olive oil (approximately 3 tablespoons)
  • 2 Tbsp pine nuts
  • 1/2 cup homemade pesto, or more to taste
  • Parmesan, shaved, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. This typically takes about 8-10 minutes depending on the pasta type.
  2. Toast the pine nuts: While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the pine nuts and stir almost constantly, toasting them until they are lightly golden and fragrant. This process is quick, so watch carefully. Once toasted, remove the pine nuts from the pan and set aside.
  3. Blister the tomatoes: In the same pan, add 2 tablespoons of olive oil and heat over medium-high heat until hot. Add the cherry tomatoes and sauté, shaking or stirring often to redistribute them. Continue cooking until the tomatoes begin to blister with a few blackened spots and some start to burst, about 3-5 minutes. Remove the pan from the heat.
  4. Combine and serve: Drain the cooked pasta and toss it with the homemade pesto until evenly coated. Plate the pasta and top it with the blistered tomatoes, toasted pine nuts, and shaved Parmesan. Finish with a sprinkle of fresh cracked black pepper. Serve immediately for best flavor and texture.

Notes

  • Use good quality olive oil and freshly cracked black pepper to enhance flavor.
  • The pesto can be homemade or store-bought; adjust the quantity according to taste.
  • Toasting pine nuts requires attention as they burn quickly; constant stirring helps.
  • For a nut-free version, omit the pine nuts or substitute with toasted seeds.
  • Serve this dish immediately as the blistered tomatoes lose their texture if cooled.

Find it online: https://suerecipe.com/pasta-with-pesto-and-blistered-tomatoes-recipe/