If you are craving a dish that feels like a warm hug on a plate, look no further than this Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe. It offers the perfect balance of luscious creaminess, vibrant pesto freshness, and the bright pop of juicy cherry tomatoes, all tied together with a generous sprinkle of nutty Parmesan. This is comfort food with a gourmet twist, ideal for any night you want to impress yourself or your loved ones with minimal effort but maximum flavor.
Ingredients You’ll Need
To make this Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe truly sing, you only need a handful of simple but magical ingredients. Each one plays a key role in shaping the dish’s taste, texture, and colorful appeal.
- 400 grams Pasta: Pick your favorite style—fettuccine, penne, or spaghetti all work beautifully, providing a perfect base that soaks up the creamy sauce.
- 1 cup Pesto Sauce: Whether homemade or store-bought, this herbaceous blend delivers fresh basil flavor and a little garlicky punch.
- 1 cup Heavy Cream: This ingredient adds the luscious, silky texture that makes the sauce truly indulgent.
- 0.5 cup Parmesan Cheese: Use freshly grated Parmesan to sprinkle in a sharp, nutty element that brightens every bite.
- 2 tablespoons Olive Oil: High-quality extra virgin olive oil enriches the sautéed garlic with fruity richness.
- 2 cloves Garlic: Minced fresh garlic brings warmth and a bit of bite to the sauce foundation.
- Salt and Pepper: Simple seasonings to enhance and balance all the flavors just right.
- 1 cup Cherry Tomatoes: Halved for bursts of juicy sweetness that contrast delightfully with the creamy pesto.
- Fresh Basil Leaves: A handful to garnish, adding a final flourish of color and fragrant herbal notes.
How to Make Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook until it’s just al dente, typically 8 to 10 minutes depending on the type. Don’t forget to scoop out and save a cup of that starchy pasta water before draining; it’s pure gold for adjusting the sauce consistency later.
Step 2: Prepare the Pesto Sauce
If you’re going the homemade route, blend fresh basil leaves, garlic, pine nuts, and Parmesan cheese in a food processor until finely chopped. Then drizzle in olive oil slowly while blending to reach a smooth, vibrant sauce. Season with salt and pepper to taste—it’s the heart of the flavor here.
Step 3: Sauté Garlic
In a medium skillet over medium heat, warm the olive oil and toss in minced garlic. Sauté for about a minute or until the aroma is irresistible and the garlic turns golden but not burned. This step launches the flavor base of your sauce.
Step 4: Add Cream
Reduce the heat to low and carefully pour in the heavy cream. Stir the mixture and let it simmer gently so it thickens just enough to envelop the pasta later with a silky touch.
Step 5: Incorporate Pesto
Now it’s time to show that pesto some love—stir it right into the cream sauce, blending everything until the color deepens and the sauce becomes luxuriously smooth.
Step 6: Combine Pasta and Sauce
Add the drained pasta straight into the skillet and toss it thoroughly to make sure every strand is gloriously coated. If the sauce feels too thick, splash in some of the reserved pasta water until it reaches the perfect creamy consistency.
Step 7: Add Tomatoes
Gently fold in the halved cherry tomatoes, letting them warm just enough to release their fresh juices without losing their bright color or texture. This keeps the dish lively and fresh.
Step 8: Serve
Turn off the heat, sprinkle extra Parmesan and scatter fresh basil leaves on top. Serve this Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe immediately while it’s warm, creamy, and utterly irresistible.
How to Serve Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe
Garnishes
Fresh basil leaves and extra Parmesan are non-negotiable for finishing touches. A dash of cracked black pepper or a drizzle of good quality olive oil can also elevate the presentation and deepen the flavors.
Side Dishes
Pair this dish with a crisp green salad dressed simply or some garlic bread to soak up every last creamy drop. Roasted vegetables like asparagus or zucchini would also lend a welcome contrast in texture.
Creative Ways to Present
For a special occasion, serve the pasta in individual bowls garnished with edible flowers or a sprinkle of toasted pine nuts. You can also add a poached egg on top for extra richness and a stunning visual impact.
Make Ahead and Storage
Storing Leftovers
This pasta keeps well in the refrigerator for up to two days. Store it in an airtight container to maintain the bright freshness of the tomatoes and the creamy texture of the sauce.
Freezing
While the dish is best enjoyed fresh, you can freeze leftover pasta without the cherry tomatoes to avoid mushiness. Freeze it in a sealed container for up to one month, and add fresh tomatoes when reheating.
Reheating
Reheat gently in a skillet over low heat to prevent the cream from separating. Add a splash of cream or pasta water to revive the sauce’s silky texture, stirring until just warmed through.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! Store-bought pesto works wonderfully and saves time. Just choose a high-quality brand for the best flavor, or customize it with extra garlic or herbs if you like.
Is it possible to make this dish vegan?
Yes, swap out the heavy cream for a plant-based alternative like coconut cream or cashew cream, and use vegan Parmesan or nutritional yeast. The flavor will still be amazing with these tweaks.
What pasta types work best with this recipe?
This recipe is versatile; penne, fettuccine, and spaghetti all hold the creamy sauce well, though shorter pasta shapes like penne catch the sauce particularly nicely in their grooves.
Can I prepare the pesto in advance?
Definitely. Homemade pesto keeps well refrigerated for up to 3 days and even freezes beautifully. This makes it easy to whip up your pasta on a busy weekday.
How do I keep the cherry tomatoes from getting mushy?
Add the cherry tomatoes only at the very end of cooking and warm them gently. This preserves their bright flavor and slightly crisp texture, balancing the creamy sauce perfectly.
Final Thoughts
You really can’t go wrong with this Creamy Pesto Pasta with Cherry Tomatoes and Parmesan Recipe. It’s quick enough for a weeknight but special enough to serve guests, combining fresh, rich, and tangy flavors into one unforgettable meal. Give it a try—your taste buds will thank you!
Print
Creamy Pesto Pasta with Cherry Tomatoes 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
Description
This creamy pesto pasta recipe combines al dente pasta with a luscious homemade or store-bought pesto sauce, enriched with heavy cream and Parmesan cheese. Enhanced with sautéed garlic and fresh cherry tomatoes, it’s a perfect comforting meal garnished with fresh basil leaves for a burst of flavor and color.
Ingredients
Pasta
- 400 grams Pasta (fettuccine, penne, or spaghetti)
Sauce
- 1 cup Pesto Sauce (homemade or store-bought)
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Olive Oil (extra virgin)
- 2 cloves Garlic (minced)
- Salt and Pepper (to taste)
Additional
- 1 cup Cherry Tomatoes (halved)
- Fresh Basil Leaves (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining the pasta.
- Prepare the Pesto Sauce: If making homemade pesto, blend fresh basil leaves, garlic, pine nuts, and Parmesan cheese in a food processor. Drizzle in olive oil steadily until the pesto becomes smooth. Season with salt and pepper to taste.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream: Reduce the heat to low and pour in the heavy cream. Stir and let it simmer gently for a few minutes until the mixture thickens slightly.
- Incorporate Pesto: Stir the pesto sauce into the cream mixture thoroughly, combining the flavors evenly.
- Combine Pasta and Sauce: Add the drained pasta into the skillet and toss to coat it well with the creamy pesto sauce. If the sauce is too thick, add some reserved pasta water to adjust consistency.
- Add Tomatoes: Gently fold in the halved cherry tomatoes and warm them through without overcooking to preserve freshness.
- Serve: Remove the skillet from heat. Garnish the pasta with extra Parmesan cheese and fresh basil leaves. Serve immediately while hot.
Notes
- Reserve pasta water to adjust sauce consistency for a smoother coating.
- Use freshly grated Parmesan for enhanced flavor.
- Cherry tomatoes add a fresh burst and brightness to the rich sauce.
- Control the simmering to avoid curdling the cream.
- You can substitute heavy cream with half-and-half for a lighter version but the sauce will be less rich.
