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Red Pesto Pasta

Red Pesto Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (penne, fusilli, or farfalle)
  • 2/3 cup jarred red pesto (sun-dried tomato pesto)
  • 1 pint cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper
  • Fresh basil leaves, torn
  • Freshly grated Parmesan cheese, for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1/2 cup pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cherry tomatoes, season with salt and pepper, and cook until they soften and burst, about 5 minutes. Stir in the red pesto and cook 1 minute.
  3. Add the drained pasta and a splash of reserved pasta water to the skillet. Toss until the sauce coats the pasta, adding more water as needed for a creamy consistency. Turn off the heat, add the torn basil, and toss once more. Serve in bowls with grated Parmesan on top.

Notes

If the pesto is very thick, thin it with a tablespoon of pasta water before adding it to the pan. Leftovers keep well in the fridge for up to 3 days; reheat with a splash of water to revive the sauce.