Description
Pesto Rigatoni with Cherry Tomatoes is a delightful and vibrant dish that brings together the fresh flavors of homemade basil pesto and sweet cherry tomatoes. Perfect for a quick weeknight dinner or a summer gathering, this recipe takes just 25 minutes to prepare, making it an ideal choice for busy days. The al dente rigatoni pasta is coated in creamy pesto, complemented by juicy tomatoes, creating a colorful plate that is both satisfying and nutritious. Serve it as a main course or alongside your favorite side dishes for a complete meal. With fresh ingredients and simple preparation, you can enjoy this comforting Italian dish any night of the week.
Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
Instructions
- Cook the rigatoni in salted boiling water until al dente (about 8-10 minutes). Drain and reserve 1/2 cup pasta water.
- In a food processor, blend basil, pine nuts, Parmesan cheese, garlic, salt, and pepper until finely chopped. Gradually drizzle in olive oil while blending until smooth.
- In a mixing bowl, combine cooked rigatoni with pesto. Add reserved pasta water if needed for creaminess.
- Fold in halved cherry tomatoes gently.
- Transfer to a serving dish and garnish with additional Parmesan and fresh basil leaves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg