This pesto pasta with tomatoes is the perfect summer meal! Fast and easy with vibrant flavor, enjoy it as a vegetarian dinner or add chicken or shrimp.
1/2 to 2/3cupBasil Pestoor prepared pesto of choice
1 to 2tablespoonsfreshly squeezed lemon juice
1/4teaspoonkosher saltplus additional to taste
1/8teaspoonred pepper flakesoptional
2cupsarugula or spinach
2tablespoonstoasted pine nuts*optional for serving
Freshly grated Parmesan cheesefor serving
Instructions
Cook the pasta to al dente according to package instructions. RESERVE 3/4 CUP OF THE PASTA WATER.
Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the cherry tomatoes and cook until beginning to burst, about 4 minutes.
As soon as the pasta is finished cooking (don’t forget to reserve 3/4 cup of the water), drain it, then immediately add the pasta to the skillet with the tomatoes.
Add the pesto, lemon juice, salt, and red pepper flakes. Toss to coat the noodles with the pesto, adding additional pasta water as needed to loosen the sauce.
Add the arugula, stirring until it wilts.
Sprinkle with pine nuts and Parmesan. Taste and adjust salt as desired. Serve immediately, with additional Parmesan.
Notes
*TO TOAST THE PINE NUTS: Place the nuts in a small, dry skillet. Toast over low heat, shaking the pan often, until fragrant and toasted, about 4 minutes. Immediately remove from the skillet.
TO STORE: Refrigerate pesto pasta in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.