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Creamy Pesto Pasta with Roasted Tomatoes



  • Serves 4
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

"a new twist on classic pasta"

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 400°F (200°C).
  2. 2.In a baking dish, toss the halved cherry tomatoes with olive oil, salt, and black pepper.
  3. 3.Roast the tomatoes in the preheated oven for 15-20 minutes, until they start to caramelize.
  4. 4.In a large skillet, heat the heavy cream over medium heat until it starts to simmer.
  5. 5.Stir in the pesto and grated Parmesan cheese until well combined.
  6. 6.Add the cooked pasta to the skillet and toss to coat the pasta with the creamy pesto sauce.
  7. 7.Remove from heat and garnish with fresh chopped basil.
  8. 8.Serve the creamy pesto pasta with roasted tomatoes on top.
  9. 9.Enjoy your deliciously creamy twist on classic pasta!

lightbulb_outline Tips

  • chevron_rightFeel free to add grilled chicken or shrimp to make it a heartier meal.
  • chevron_rightYou can use any type of pasta you prefer, such as penne or fusilli.
  • chevron_rightFor a lighter version, you can substitute half-and-half or milk for the heavy cream.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.