SundayTable All recipes

Dinner · Recipe no. 03

Basil pesto pasta

A bright, herby weeknight pasta with blistered tomatoes and a shower of parmesan.

30 min Serves 4
Pesto rigatoni with blistered cherry tomatoes, parmesan, and basil

What you’ll need

Ingredients

  • 12 oz rigatoni
  • 2 cups fresh basil leaves
  • ⅓ cup toasted pine nuts
  • ½ cup finely grated parmesan, plus more to serve
  • 1 garlic clove
  • ⅓ cup olive oil
  • 1 pint cherry tomatoes
  • 1 tbsp olive oil
  • Salt and black pepper

Take it step by step

Method

  1. 01

    Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente; reserve ½ cup pasta water.

  2. 02

    Blend basil, pine nuts, parmesan, garlic, and olive oil into a loose pesto. Season to taste.

  3. 03

    While the pasta cooks, blister the cherry tomatoes in a hot skillet with olive oil and a pinch of salt.

  4. 04

    Toss the drained pasta with pesto, adding pasta water a splash at a time until glossy.

  5. 05

    Fold in the tomatoes and serve with torn basil, extra parmesan, and black pepper.