Cherry Tomato Pasta with Basil Pesto
Sweet blistered cherry tomatoes, a quick homemade basil pesto and a tangle of pasta. Twenty-five minutes, one pan, no compromises.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Featured Method
Blitz the basil, pine nuts, garlic and Parmesan in a food processor. With the motor running, pour in the oil until you have a loose, bright green pesto. Season.
Cook the pasta in well-salted boiling water until al dente. Scoop out a mugful of the cooking water before draining.
Meanwhile heat the olive oil in a large frying pan over high heat. Add the tomatoes cut-side down and leave them for 2 minutes until they blister, then toss for another minute.
Add the drained pasta to the pan with the pesto and a splash of pasta water. Toss until every piece is glossy, adding more water if it looks dry.
Serve with torn basil, more Parmesan and plenty of black pepper.
Notes from the kitchen
Swap pine nuts for walnuts or almonds. The pesto keeps for 4 days in the fridge under a thin layer of oil.
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