Spaghetti With Pesto and Cherry Tomato Salad Recipe

Name: Spaghetti With Pesto and Cherry Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed fresh basil leaves; 2 garlic cloves, cut in half; 2 tablespoons pine nuts, toasted; 1 teaspoon salt; ⅛ teaspoon ground black pepper; ¼ cup olive oil; ½ cup grated parmesan cheese; 1 12 pints cherry tomatoes (about 3 1/2 cups) or 1 12 pints yellow cherry tomatoes, each cut in half (about 3 1/2 cups); 12 small red onion, thinly sliced (about 1/2 cup); ⅓ cup fresh basil leaf, cut into strips; 1 tablespoon extra virgin olive oil; 1 ½ teaspoons red wine vinegar; ½ teaspoon salt; ¼ teaspoon ground black pepper; salt; 1 (16 ounce) package thin spaghetti; basil, for garnish

Servings: persons

2 cups packed fresh basil leaves
2 garlic cloves, cut in half
2 tablespoons pine nuts, toasted
1 teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
½ cup grated parmesan cheese
1 12 pints cherry tomatoes (about 3 1/2 cups) or 1 12 pints yellow cherry tomatoes, each cut in half (about 3 1/2 cups)
12 small red onion, thinly sliced (about 1/2 cup)
⅓ cup fresh basil leaf, cut into strips
1 tablespoon extra virgin olive oil
1 ½ teaspoons red wine vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
salt
1 (16 ounce) package thin spaghetti
basil, for garnish

1
Prepare Basil Pesto:
2
In food processor with knife blade attached, blend basil, garlic, pine nuts, salt, and pepper until pureed.
3
With processor running, gradually pour in olive oil until blended.
4
Add Parmesan, pulsing to combine.
5
Transfer pesto to small bowl.
6
Place plastic wrap directly on pesto surface to prevent browning; set aside.
7
Prepare Cherry Tomato Salad:
8
In medium bowl, mix tomatoes, onion, basil strips, oil, vinegar, salt, and pepper.
9
Set aside.
10
Heat large saucepot of salted water to boiling over high heat.
11
Add spaghetti and cook as label directs.
12
When spaghetti has cooked to desired doneness, remove 1/4 cup pasta cooking water and reserve.
13
Drain spaghetti and return to saucepot.
14
Add pesto and reserved cooking water; toss well to distribute vegetables.
15
To serve, spoon spaghetti mixture into 4 serving bowls; top with tomato salad.
16
Garnish with basil sprigs.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups packed fresh basil leaves, 2 garlic cloves, cut in half, 2 tablespoons pine nuts, toasted, 1 teaspoon salt, and more.

Yes, Spaghetti With Pesto and Cherry Tomato Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spaghetti With Pesto and Cherry Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions