Pesto Pappardelle with blistered tomatoes couldn't be easier. Loaded with flavor, it's the perfect, quick weeknight meal.
Pasta is always a family favorite around our house. It's the perfect go-to meal anytime. It's inexpensive, fast-cooking, and pantry friendly.
I love adding pesto to pasta dishes because it adds so much bold flavor. In this dish, the pesto is the sauce. The blistered tomatoes are more of a garnish than part of the sauce, but the acid balances out the flavors. The parmesan shavings are a must - I love parmesan with pasta... especially with pesto.
- pasta - I used a wide, flat noodle called Pappardelle. Tagliatelle or fettuccine can also be used. Corkscrew pasta is another great option - the ridges will hold the pesto.
- pesto - I used my Pepita Basil Pesto in this recipe. In a pinch, store-bought pesto can also be used. Pesto is another wonderful pantry ingredient to keep on hand.
Start by cooking the pasta in salted water. Salting the pasta water seasons the pasta itself. Before draining, reserve about one cup of the pasta water. Don't skip this step. The pasta water is very starchy and helps the sauce come together.
Drain the pasta and return it to the pan. Add the pesto and toss to coat all of the pasta with the pesto. Pour in ½ cup of the pasta water and toss to create a sauce. Add more pasta water if necessary to bring the sauce together. When serving, top with blistered tomatoes and shavings of parmesan.
To blister the tomatoes, heat a skillet over medium heat. Add a drizzle of oil and add cherry or grape tomatoes. Cook until the tomatoes start to char slightly. Alternatively, the tomatoes can also be roasted in the oven to achieve the same blistered effect.
More pasta recipes you may enjoy
- Brussels Sprouts Pasta with Pancetta and Lemon
- Fettuccine Alfredo with Mushrooms
- Pancetta Pesto Pasta with Olives and Sun-Dried Tomatoes
- Mushroom Ravioli with Sage Butter
Pesto Pappardelle (Pasta with pesto and tomatoes)
- 12 ounces Pappardelle (or similar like Tagliatelle or fettuccine)
- 2 teaspoons Kosher salt (for salting the pasta water)
- ½ cup pepita basil pesto (or store-bought basil pesto)
- ½ cup cherry or grape tomatoes
- Parmesan cheese (shaved for garnish)
- fresh basil leaves (for garnish)
- Bring a pot of water to a boil. Add the salt and then add the pasta. Cook according to package directions. Before draining the pasta, reserve 1 cup of the pasta water.
- Meanwhile, heat a skillet over medium heat. Add a drizzle of oil and add the tomatoes. Saute until the tomatoes start to blister. Set aside.
- Drain the pasta (after reserving some pasta water), and return the pasta to the pot. Add the pesto and toss to coat the pasta with the pesto. Add ½ cup of the pasta water and toss the pasta to create a sauce. Add additional pasta water if necessary to help the sauce come together.
- Serve and garnish with the tomatoes, shaved parmesan, and fresh basil.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.