Description

This Homemade Pesto Pappardelle is a silky, vibrant pasta dish that combines fresh basil pesto with sweet roasted cherry tomatoes. It is a quick, 20-minute gourmet meal that feels like a warm hug in a bowl, perfect for busy weeknights when you want something fresh and healthy.

Ingredients

Scale

16 oz (450g) dried Pappardelle pasta
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or walnuts)
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese, plus extra for topping
1 cup cherry tomatoes, halved
1 tablespoon olive oil (for tomatoes)
1/4 teaspoon salt and 1/8 teaspoon black pepper

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Instructions

Make the Fresh Pesto: Pulse basil, garlic, and nuts in a blender. Slowly stream in olive oil until smooth, then stir in Parmesan, salt, and pepper.
Boil the Pasta: Cook Pappardelle in salted boiling water until al dente. Important: Reserve 1/2 cup of starchy pasta water before draining.
Sauté Tomatoes: Heat olive oil in a pan over medium heat. Cook cherry tomatoes for 3-4 minutes until softened and slightly wrinkled.
Assemble: Add drained pasta to the pan with tomatoes. Pour in the pesto and a splash of reserved pasta water.
Toss and Serve: Toss until the pasta is silkily coated. Garnish with extra Parmesan and fresh basil leaves.

Notes

To prevent pesto from browning, store leftovers with a thin layer of olive oil on top. For a creamy twist, stir in two tablespoons of heavy cream or Greek yogurt. If you have a nut allergy, swap pine nuts for sunflower seeds or leave them out entirely.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 4g
Sodium: 380mg
Fat: 28g
Saturated Fat: 6g
Carbohydrates: 52g
Fiber: 4g
Protein: 14g
Cholesterol: 15mg