Homemade Pesto Pappardelle with Cherry Tomatoes and Parmesan

Have you ever wondered why a simple bowl of pasta at a fancy Italian restaurant tastes so much better than the ones you make at home? Many people think there is a secret ingredient or a complicated machine involved. The truth is much simpler. It all comes down to the freshness of the sauce and the shape of the noodle. When you combine wide, silky ribbons of pasta with a sauce made from scratch, you create magic in your own kitchen.

What Makes This Homemade Pesto Pappardelle Special

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Homemade Pesto Pappardelle is a dish that feels like a warm hug. It is special because it balances the earthy, nutty flavor of basil pesto with the bright, sweet burst of cooked cherry tomatoes.

This recipe is perfect for busy families because it is very fast. You can have a gourmet meal on the table in about 20 minutes. It is also very easy to make. If you can boil water and use a blender, you can make this dish. It is a great way to get kids to eat their greens because the sauce is so tasty and colorful.

• Time Requirement: 20 minutes
• Difficulty Level: Easy
• Servings: 4 people

Essential Ingredients

To make the best Homemade Pesto Pappardelle, you need fresh ingredients. Using fresh basil instead of dried herbs makes a huge difference in the taste.

For the Pasta

• 16 ounces of dried Pappardelle pasta (you can also use fresh if available)
• 1 tablespoon of salt (for the boiling water)

For the Fresh Pesto Sauce

• 2 cups of fresh basil leaves (packed tightly)
• 1/2 cup of extra virgin olive oil
• 1/3 cup of pine nuts (walnuts or cashews work too)
• 2 cloves of garlic (peeled)
• 1/2 cup of grated Parmesan cheese
• 1/4 teaspoon of salt
• 1/8 teaspoon of black pepper

For the Mix-ins

• 1 cup of cherry tomatoes (halved)
• 1 tablespoon of olive oil (for sautéing)
• Extra Parmesan cheese for topping

Substitutions and Variations

If you do not have everything on the list, do not worry. You can use spinach or kale instead of basil for a different kind of green sauce. If you have a nut allergy, you can use sunflower seeds or simply leave the nuts out. For a vegan version, use nutritional yeast instead of Parmesan cheese.

Step-by-Step Instructions

Making this meal is a fun process. Follow these steps to get perfect results every time.

1. Prepare the Pesto

Place the basil, garlic, and pine nuts into a food blender or food processor. Pulse them a few times until they are chopped into small bits. While the blender is running on low, slowly pour in the olive oil. This helps the sauce become smooth and creamy. Once it is smooth, stir in the Parmesan cheese, salt, and pepper by hand.

2. Boil the Pasta

Fill a large pot with water and add a tablespoon of salt. Bring the water to a rolling boil. Add the Pappardelle noodles. Follow the instructions on the package for “al dente” pasta. This usually takes about 8 to 10 minutes. Al dente means the pasta is soft but still has a little bit of a firm bite.

Important Tip: Before you drain the pasta, scoop out about half a cup of the salty pasta water. Set it aside. This water has starch in it that helps the sauce stick to the noodles later.

3. Sauté the Tomatoes

While the pasta is cooking, heat one tablespoon of olive oil in a large pan over medium heat. Add the halved cherry tomatoes. Cook them for about 3 to 4 minutes. You want them to get soft and slightly wrinkled, but not mushy.

Assembly and Presentation

Now it is time to put everything together. This is where the dish starts to look like a professional meal.

1. Add the drained pasta directly into the pan with the tomatoes.
2. Turn off the heat. Pour the fresh pesto sauce over the pasta.
3. Add a splash of the saved pasta water.
4. Toss everything together using tongs. The water and the pesto will create a silky coating over the wide ribbons of Pappardelle.

Presentation Tips

To make it look beautiful, use a large white bowl. Twirl the long noodles into a pile in the center. Make sure some of the bright red tomatoes are visible on top. Sprinkle a little extra Parmesan cheese and a few fresh basil leaves on top for a pop of color.

Storage and Make-Ahead Tips

This dish is best when eaten right away, but you can save leftovers for a delicious lunch the next day.

• Storage: Put the leftover pasta in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• Reheating: Do not use the microwave on high heat, as it can make the oil in the pesto separate. Instead, put the pasta in a pan on the stove over low heat. Add a tiny splash of water or olive oil to help loosen the sauce.
• Make-Ahead: You can make the pesto sauce up to 5 days in advance. Keep it in a jar in the fridge with a thin layer of olive oil on top to keep it from turning brown.

Recipe Variations

You can change this recipe to fit your mood or what you have in your fridge.

• Add Protein: Stir in some grilled chicken, sautéed shrimp, or even canned chickpeas for extra strength.
• Add More Veggies: Sautéed zucchini, peas, or roasted bell peppers go great with pesto.
• Spice it Up: Add a pinch of red pepper flakes to the tomatoes if you like a little bit of heat.
• Creamy Pesto: Stir in two tablespoons of heavy cream or Greek yogurt to the sauce for a richer texture.

Why This Recipe is Good for You

This meal is not just tasty; it is also full of good things for your body. Basil is packed with antioxidants that help keep you healthy. Olive oil provides healthy fats that are good for your heart. Using fresh tomatoes gives you vitamin C, which helps your immune system stay strong. Because it is so filling, a small portion goes a long way.

Conclusion

Making Homemade Pesto Pappardelle is a wonderful way to bring the flavors of Italy into your home. It is a simple, quick, and healthy meal that looks like it took hours to prepare. Do not be afraid to experiment with different nuts or vegetables to make the recipe your own. The most important part is to have fun in the kitchen and enjoy a fresh meal with the people you love.

Frequently Asked Questions

Can I use a different type of pasta?

Yes. While Pappardelle is great because the wide surface holds the sauce well, you can use linguine, spaghetti, or even penne.

Why did my pesto turn brown?

Pesto turns brown when the basil is exposed to air. To prevent this, make sure the sauce is mixed well with the oil, or cover the top of your sauce container with plastic wrap so it touches the surface.

Is this recipe healthy?

Yes. It uses fresh herbs, healthy fats from olive oil, and fresh vegetables. It is a balanced meal, especially if you use whole-grain pasta.

Can I freeze the pesto?

Yes. Pesto freezes very well. You can pour it into an ice cube tray, freeze it, and then pop the cubes into a bag. This way, you can have fresh sauce whenever you want.

How do I keep the garlic from being too strong?

If you don’t like a strong garlic taste, you can roast the garlic cloves in the oven for a few minutes before blending them into the sauce. This makes the flavor much more mellow and sweet.