This healthy tomato pesto pasta, takes the heavenly flavours of pesto and combines them with the sweetness of cherry tomatoes. If you’re looking for a super simple and flavour packed meal, this one’s for you!
I’m trying to increase more vegetarian recipes into our dinner rotation, recently I have also curated this divine Lentil Potato Soup. Let me tell you, this tomato pesto pasta is ah-maz-ing… I have made it twice in the last couple weeks before even posting this recipe!
Key Ingredients
- Tomatoes in the pasta dish are of the cherry or strawberry variety. This recipe was made with the classic cherry tomatoes; however, in my more recent preparation I used ‘strawberry’ tomatoes. Both types worked perfectly, these varieties of tomatoes are sweeter and a perfect balance to the pesto.
- Kale is a popular superfood. It adds to the beautiful green colour of the tomato pesto pasta, and is a nice subtle texture combined with the other ingredients. Much tastier than raw kale, this is a great way to incorporate your greens!
- Garlic is the aromatic of this pasta dish. It is key to building the base flavour, and brings depth to the tomato pesto pasta.
- Pesto choice may be slightly controversial… this recipe calls for a pesto dip – rather than a jarred pesto. Using a dip rather than a sauce gives it a nice texture, as the dip tends to have larger pieces of the nuts. You can of course use homemade pesto if that is your vibe.
- Chicken stock is one of my favourite pantry staples. Using chicken stock adds depth to the dish. It brings the sauce to another level, whilst being a great vessel for the flavours of the dish to shine.
- Pasta shape I chose was lasagne pieces, like little wavy squares of pasta. I found these were perfect for getting coated for maximal flavour with each bite of the tomato pesto pasta.
- Parmesan, I am a parmesan girly at heart. If I’m adding cheese to almost anything there’s going to be parmesan involved. Sprinkling parmesan on top gives the pasta a slightly salty, nutty, flavour.
- Pasta water is used to adjust the consistency of the sauce, as well as allowing the sauce to cling to the pasta better. Pasta water also emulsifies the sauce, giving it a creaminess without the heavy dairy.
- Butter is used when sauteing the garlic, to bring out the aromatic flavours. It also brings in a richness with the tomatoes, aiding in curating an all around beautiful depth of flavour.
How to make this fabulous tomato pesto pasta
Saute the aromatic and acidic.
Start by sauteing crushed garlic in butter at medium-high heat in a deep dish pan. Whilst these are sauteing, chop the cherry tomatoes into halves. Then add the tomatoes to the garlic and butter.
Cook down the tomatoes.
Saute the tomatoes for a couple minutes in the butter and garlic. Then pour in half a cup of the chicken stock, leave these to simmer/cook until they start to disintegrate.
Prepare the vegetables.
Whilst the tomatoes are cooking down, prepare the kale. Remove the stems from the middle of the kale stalks. Thinly slice the kale into ribbon like strips.
Boil the pasta.
Bring a large pot of water to a boil, with a pinch of salt and olive oil. Cook per packet instructions (typically 8 minutes for al dente). Reserve a quarter cup of pasta water before draining.
Let the kale soften.
Once the tomatoes have cooked down, remove any of the leftover skin from the pan – then disregard. Place the kale and another half cup of chicken stock to the pan with the tomatoes. Let the kale and tomato mix simmer for a couple minutes, to soften the kale.
Bring in the pesto.
Add in the chunky pesto dip into the pan. Give everything a good mix around to combine, and leave to simmer for a few more minutes.
Form the tomato pesto pasta sauce.
Pour the remaining quarter cup of chicken stock, along with the set aside quarter cup of pasta water, into the tomato pesto mix. Stir until the sauce is thick but still runny.
Serve and enjoy.
Add the pasta to the pan, toss to coat. Grate or sprinkle the parmesan cheese over the pasta. Serve and enjoy!
Storage
This tomato pesto pasta is perfect for leftovers, whether it be lunch or dinner the next day. Let the pasta cool to a lukewarm/room temperature, then place in an airtight container. This should keep fresh in the fridge for up to 3 days.
More cozy recipes:
- Braised Short Ribs
- Brie and Bacon Gnocchi
- Camembert Bacon Wedge Bake
- Mince and Cheese Pie
- Massaman Curry
- Pulled Pork Tacos
- One Pot Lasagna
- Potato Top Sausage Rolls
Alrighty, now you should have everything you need to know to make this ah-maz-ing tomato pesto pasta. So come on, grab those ingredients, and let’s get to cooking! You do not want to miss out on this one.
Tomato Pesto Pasta
Ingredients
- 250 g cherry tomatoes
- 2 stalks kale
- 3 cloves garlic crushed
- 135 g pesto dip chunky
- 50 g butter
- ¼ c parmesan cheese
- 1 ¼ c chicken stock
- 250 g lasagne pasta
- ¼ c pasta water
Instructions
- Start by sauteing crushed garlic in butter at medium-high heat in a deep dish pan. Whilst these are sauteing, chop the cherry tomatoes into halves. Then add the tomatoes to the garlic and butter.
- Saute the tomatoes for a couple minutes in the butter and garlic. Then pour in half a cup of the chicken stock, leave these to simmer/cook until they start to disintegrate.
- Whilst the tomatoes are cooking down, prepare the kale. Remove the stems from the middle of the kale stalks. Thinly slice the kale into ribbon like strips.
- Bring a large pot of water to a boil, with a pinch of salt and olive oil. Cook per packet instructions (typically 8 minutes for al dente). Reserve a quarter cup of pasta water before draining.
- Once the tomatoes have cooked down, remove any of the leftover skin from the pan – then disregard.
- Place the kale and another half cup of chicken stock to the pan with the tomatoes. Let the kale and tomato mix simmer for a couple minutes, to soften the kale.
- Add in the chunky pesto dip into the pan. Give everything a good mix around to combine, and leave to simmer for a few more minutes.
- Pour the remaining quarter cup of chicken stock, along with the set aside quarter cup of pasta water, into the tomato pesto mix. Stir until the sauce is thick but still runny.
- Add the pasta to the pan, toss to coat. Grate or sprinkle the parmesan cheese over the pasta.
- Serve and enjoy!
