This pesto pasta with cherry tomatoes and mozzarella tastes like summer in a bowl. Homemade basil pesto coats the pasta, blistered cherry tomatoes add sweet juiciness and creamy mozzarella pearls melt slightly into the warm noodles. It's a vibrant vegetarian dinner ready in about 20 minutes.

Why You'll Love This Pesto Pasta

  • Fresh, bright flavors with minimal cooking.
  • Vegetarian and easy to make vegan.
  • Delicious warm for dinner or cold as a pasta salad.

Homemade Pesto in Five Minutes

Fresh pesto is worlds apart from most jarred versions. Toast the nuts lightly for a deeper flavor and add the olive oil slowly while the processor runs. Short on time? Use a good-quality store-bought pesto — about 3/4 cup.

Blistering the Tomatoes

Cooking cherry tomatoes in a hot pan concentrates their sweetness. Let them sit without stirring for a minute so they char slightly, then cook until a few burst and release their juices.

Tips

  • Toss the pesto with pasta off the heat — heat dulls the basil's color and flavor.
  • Use pasta water to make the pesto creamy and glossy.
  • Season at the end; parmesan and pesto are already salty.

Variations

  • Add grilled chicken or shrimp for extra protein.
  • Stir in a handful of baby spinach or arugula.
  • Make it vegan with nutritional yeast instead of parmesan and skip the mozzarella.

Storage

Keeps up to 3 days in the fridge. Serve cold as a pasta salad or warm gently with a splash of water. Pesto alone can be frozen in ice cube trays for up to 3 months.

Frequently Asked Questions

How do I keep pesto bright green?

Add the lemon juice, avoid heating the pesto, and cover leftovers with a thin layer of olive oil.

Can I make pesto without nuts?

Yes. Use sunflower or pumpkin seeds, or leave the nuts out entirely.

Is pesto pasta healthy?

Pesto is rich in healthy fats from olive oil and nuts. Enjoy it with plenty of vegetables and a sensible portion of pasta.