Pesto pasta with tomatoes
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Warm pasta loosens a basil pesto coating around juicy tomatoes.
Italian-inspired · lunch, dinner, pasta · easy
Servings: 2
Prep: 5 min
Cook: 15 min
Total: 20 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Tree nuts, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 6 ounces dry egg-free wheat pasta (170 g Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 cup vegetarian basil pesto (Made with microbial-rennet cheese and pine nuts. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup cherry tomatoes (halved)
- 1 teaspoon olive oil
- 8 cups water (1.9 L, for boiling)
Cooking instructions
- Boil the water in a pot. Cook the dry egg-free wheat pasta for its package time until tender; reserve 1/4 cup cooking water before draining.
- Warm the olive oil in a skillet on medium. Add the cherry tomatoes and cook for 3 minutes until softened at the edges.
- Turn off the heat. Add the pasta and vegetarian basil pesto, then stir in reserved cooking water a tablespoon at a time until coated, using up to 1/4 cup.
- Divide between two bowls and serve warm; do not boil the pesto sauce.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.