Description

This vegetarian pesto pasta dish is made with the easiest homemade pesto recipe! It’s super delicious and will be ready in less than 20 minutes.

Ingredients

Scale

Pesto Ingredients

1/2 cup grated parmesan cheese (50 g)
1.41 oz cashews (40 g)
3.17 oz fresh basil (90 g)
1 garlic clove
5.30 oz olive oil (150 g)
1 tsp lemon juice
1/2 tsp salt

Pasta Ingredients

7 oz spaghetti or pasta of choice (200 g)
1 tbsp olive oil
2 garlic cloves, minced
1/2 cup cherry tomatoes (100 g)
1 pinch salt
1 pinch black pepper
3 tbsp homemade pesto
Basil leaves to garnish (optional)

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Instructions

Cook the pasta according to package instructions.
While the pasta is cooking, add all the pesto ingredients into a food processor and blend until smooth.
Then, heat a medium-sized pan over medium heat and drizzle a little olive oil.
When the oil is hot, saute the garlic for 2 minutes or until softened.
Next, add the cherry tomatoes, season with salt and pepper, and saute for 3 minutes. Stir often to prevent burning.
When the pasta is ready, drain the pasta and add it to the pan.
Then add the pesto and combine everything. Serve garnished with basil leaves.

Notes

Use your favorite type of pasta: We’ve used spaghetti to make this dish but feel free to use your favorite one. Fusilli and farfalle work great too.

Don’t overcook the pasta: Good pasta is cooked to al dente! Keep an eye on it, and don’t let it get too soft.

Freeze leftover pesto for other dishes: This homemade pesto freezes very well, and it is great to make different dishes. Freeze in ice cube trays and use small portions every time you need them.

Add more ingredients to your pasta: As we’ve said before, this recipe works as a base for a more elaborated pasta dish. Add new ingredients or substitute the tomatoes with another vegetable.

Make this recipe vegan: Make this recipe vegan by replacing parmesan cheese with vegan parmesan cheese.

Keywords: pesto pasta, vegetarian pesto pasta recipe