Easy Pesto Pasta

15-Minute Dinner Serves 4 15 Minutes

Pesto pasta is the ultimate back-pocket recipe for nights when you have nothing planned and no energy to spare. Boil pasta, toss it with pesto and blistered tomatoes, shower it with Parmesan. Fifteen minutes, four ingredients (plus a few extras if you feel ambitious), and dinner is done. It tastes far better than it has any right to given the effort involved.

This recipe works with store-bought pesto straight from the jar — no judgment. But if you have fresh basil, a quick homemade pesto takes just a few minutes in a food processor and will absolutely elevate the dish. Either way, the combination of herby pesto, sweet blistered cherry tomatoes, and salty Parmesan creates something genuinely crave-worthy.

Ingredients

• 1 lb pasta (penne, fusilli, or farfalle hold pesto best)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup toasted pine nuts (optional but recommended)
• Fresh basil leaves, for garnish
• Salt and freshly ground black pepper

Quick Homemade Pesto (Optional)

• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup freshly grated Parmesan
• 1/2 cup extra virgin olive oil
• Juice of 1/2 lemon
• Pinch of salt

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water. Drain the pasta.
2. Blister the tomatoes. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes, cut-side down. Let them cook undisturbed for 3-4 minutes until blistered and slightly charred on the bottom. Add the minced garlic and cook for 30 seconds.
3. Toss everything together. Add the drained pasta to the skillet. Remove from heat (you do not want to cook the pesto — heat dulls its color and flavor). Add the pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce is silky and clings to every piece of pasta.
4. Finish and serve. Top with grated Parmesan, toasted pine nuts, and fresh basil leaves. Add a crack of black pepper and serve immediately.

For Homemade Pesto

Combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. With the motor running, drizzle in the olive oil until smooth. Add lemon juice and salt. Taste and adjust. Takes about 3 minutes.

Tips for Great Pesto Pasta

Variations

• With chicken: Add sliced grilled chicken breast for a more substantial meal.
• Sun-dried tomato pesto: Use sun-dried tomato pesto instead of basil for a deeper, more concentrated tomato flavor.
• With mozzarella: Toss in fresh mozzarella pearls right after draining — they will get perfectly soft and melty.
• Roasted vegetable: Add roasted zucchini, bell peppers, or eggplant for a Mediterranean feel.
• Lemon pesto: Stir extra lemon zest and juice into the pesto for a brighter, more summery version.

Nutrition Information

Per serving (1/4 of recipe):

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