There is something truly magical about a bowl of pesto pasta that just feels like a warm hug from Italy itself. This Pesto Pasta with Cherry Tomatoes, Arugula, and Parmesan Recipe is one of those dishes that strikes the perfect balance between fresh, vibrant ingredients and comforting, rich flavors. The bright basil pesto coats every strand of pasta beautifully, while juicy cherry tomatoes and peppery arugula add pops of color and flavor that make each bite exciting. Topped with salty Parmesan, this dish is not only simple to whip up but also unbelievably satisfying – it’s pasta perfection that easily becomes a weeknight staple or a show-stopping meal for guests.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a joy because each one plays an important role in bringing the dish to life. They are straightforward, fresh, and familiar, making the cooking process both approachable and rewarding.
- 400 grams Pasta: Choose spaghetti, fusilli, or your favorite pasta shape to help the pesto cling perfectly.
- 2 cups Fresh basil leaves: Use young, vibrant leaves for the freshest flavor that’s bursting with herbaceous notes.
- 2-3 cloves Garlic: Adjust the amount based on how much garlicky punch you want.
- 1/4 cup Pine nuts: Lightly toast them to enhance their buttery, nutty undertones.
- 1/2 cup Freshly grated Parmesan cheese: High-quality cheese makes a difference in delivering that rich, salty finish.
- 1/2 cup Extra virgin olive oil: Good quality oil adds a smooth, fruity texture and binds everything together.
- Salt: Season carefully, keeping in mind the saltiness of Parmesan cheese.
- Freshly cracked black pepper: Adds a delicate kick and enhances the overall flavor.
- Cherry tomatoes: Bursting with juicy sweetness to brighten up the dish.
- Arugula: Offers a peppery contrast and a fresh, leafy crunch.
How to Make Pesto Pasta with Cherry Tomatoes, Arugula, and Parmesan Recipe
Step 1: Cook the Pasta
Begin with a big pot of salted boiling water – this is your key to perfectly seasoned pasta. Cook your chosen shape according to the package instructions until just al dente, so it retains a slight bite. Don’t forget to scoop out and save about a cup of the pasta water before draining; this starchy liquid will be your secret weapon to loosen the pesto sauce later without watering it down.
Step 2: Prepare the Pesto Base
While the pasta cooks, drop fresh basil leaves, garlic cloves, and pine nuts into a food processor. Give it a few pulses until everything is finely chopped. Don’t rush it; scrape down the sides to make sure the mixture blends evenly. This step releases the wonderful fresh aromas and creates the base of your pesto magic.
Step 3: Add Parmesan Cheese
Toss in the grated Parmesan cheese and pulse once more until the cheese is folded into the pesto base. This adds a creamy texture and that signature salty tang that makes the sauce irresistible.
Step 4: Emulsify with Olive Oil
With the processor running, drizzle in the extra virgin olive oil slowly. This method helps to emulsify the pesto, giving it a smooth, luxurious texture that will coat your pasta just right. If your pesto feels thick, add a splash of the reserved pasta water here to thin it out without losing rich flavor.
Step 5: Season to Taste
Season the mixture with salt and freshly cracked black pepper carefully – Parmesan already packs a salty punch, so a little salt goes a long way. Taste as you go. Remember, seasoning is a personal journey, and you can always adjust more after mixing it with the pasta.
Step 6: Combine Pasta and Pesto
Place your cooked, drained pasta into a large bowl and pour over the pesto sauce. Toss gently but thoroughly so each piece of pasta is evenly coated in that fragrant green sauce. If the sauce feels thick or dry, incorporate a bit more of the reserved pasta water until it’s silky and light.
Step 7: Garnish and Serve
Cherry tomatoes and fresh arugula really elevate this dish both in taste and appearance. Scatter halved tomatoes and arugula over the top alongside extra Parmesan for a fresh, colorful presentation. Serve immediately to enjoy the full vibrancy of the ingredients.
How to Serve Pesto Pasta with Cherry Tomatoes, Arugula, and Parmesan Recipe
Garnishes
Extra Parmesan cheese shavings, a drizzle of olive oil, and a sprinkle of cracked black pepper are absolutely perfect garnishes. Adding fresh cherry tomatoes and a handful of peppery arugula as a topping adds brightness and a delightful texture contrast that keeps each forkful exciting.
Side Dishes
This pesto pasta pairs beautifully with a crisp green salad or roasted vegetables like asparagus or bell peppers. For something heartier, grilled chicken or shrimp make for excellent protein-friendly sides that complement the freshness of the pesto and the peppery arugula.
Creative Ways to Present
Consider serving this dish in individual bowls to showcase the vibrant colors, topped with whole basil leaves or edible flowers for a touch of elegance. You could also hollow out a round loaf of crusty bread and use it as a serving bowl, letting guests scoop pasta straight from it for a fun and rustic experience.
Make Ahead and Storage
Storing Leftovers
Leftover pesto pasta keeps well in an airtight container in the refrigerator for up to two days. Because the pesto can thicken, you might want to add a little olive oil or reserved pasta water when reheating to bring it back to that silky texture.
Freezing
While pesto pasta is best enjoyed fresh, you can freeze the pesto sauce separately for up to three months. Freeze it in ice cube trays for easy portioning. Pasta itself tends to lose its perfect texture after freezing, so it’s best to prepare fresh pasta when serving.
Reheating
Reheat leftover pasta gently in a skillet over low heat with a splash of olive oil or reserved pasta water. Stir frequently to prevent sticking and keep the sauce creamy. Avoid microwaving at high heat, which can dry out the dish and dull the fresh flavors.
FAQs
Can I use store-bought pesto instead of making it from scratch?
Absolutely! While homemade pesto has a fresher and more vibrant flavor, a good-quality store-bought pesto can save time and still deliver that classic taste. Just be sure to taste and adjust seasoning as needed when tossing with your pasta.
What type of pasta works best for this recipe?
Shapes like fusilli, spaghetti, or linguine are ideal because they hold the pesto well. Fusilli’s spirals are excellent for trapping sauce, while long strands like spaghetti are classic and elegant.
Can I substitute pine nuts with other nuts?
Yes, you can use walnuts, almonds, or cashews as alternatives. Toast them lightly to enhance their flavor. Each nut brings a slightly different texture and taste, so feel free to experiment!
Is this recipe vegan-friendly?
To make this recipe vegan, substitute the Parmesan cheese with a plant-based alternative or nutritional yeast for that cheesy flavor, and ensure your pesto ingredients are fresh and unsalted.
How spicy is this recipe? Can I add heat?
This dish isn’t spicy by default, but you can easily add red pepper flakes or a dash of hot sauce to give it a kick. Adding a little heat pairs wonderfully with the fresh basil and peppery arugula.
Final Thoughts
If you’re looking for a dish that hits every note—from fresh and vibrant to rich and comforting—this Pesto Pasta with Cherry Tomatoes, Arugula, and Parmesan Recipe is absolutely worth making. It’s simple enough for a quick lunch, yet impressive enough to serve for guests. The way the flavors dance together is nothing short of delightful. So go ahead, gather your ingredients, and treat yourself to a bowl of freshness and warmth that feels like a little Italy right on your plate.
Print
Pesto Pasta with Cherry Tomatoes, Arugula, and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian pesto pasta recipe featuring fresh basil, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. This dish is vibrant, creamy, and quick to prepare, perfect for a flavorful and satisfying meal with a garnish of cherry tomatoes and arugula for added freshness.
Ingredients
Pasta
- 400 grams pasta (spaghetti, fusilli, or your favorite shape)
Pesto Sauce
- 2 cups fresh basil leaves
- 2–3 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Garnish
- Cherry tomatoes, halved
- Fresh arugula
Instructions
- Cook Pasta: In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- Prepare Pesto Base: While the pasta is cooking, combine fresh basil leaves, garlic cloves, and pine nuts in a food processor. Pulse until finely chopped, scraping down the sides for even blending.
- Add Cheese: Add freshly grated Parmesan cheese to the basil mixture and pulse until incorporated.
- Emulsify Sauce: With the processor running, slowly drizzle in extra virgin olive oil to create a smooth and creamy texture. Adjust consistency by adding reserved pasta water if needed.
- Season Pesto: Season with salt and freshly cracked black pepper to taste, adjusting the flavors as desired.
- Toss Pasta with Pesto: In a large bowl, combine the drained pasta with pesto sauce and toss gently to coat evenly. Add reserved pasta water if the sauce is too thick.
- Serve and Garnish: Serve immediately, garnished with extra Parmesan cheese, halved cherry tomatoes, and fresh arugula for flavor and presentation.
Notes
- Lightly toasting pine nuts before blending enhances their flavor.
- Use young, vibrant basil leaves for the best pesto taste.
- Adjust garlic quantity depending on your preference for garlic intensity.
- Reserve pasta water to adjust sauce consistency, making the pesto silkier.
- This recipe works well with various pasta shapes that allow the sauce to cling well.
