Pesto Pasta with Cherry Tomatoes

15 min · Easy · Serves 2

540 kcal per serving · 18g protein

Al dente spaghetti tossed in bright basil pesto with juicy halved cherry tomatoes and a shower of parmesan. The easiest weeknight pasta there is.

Ingredients

• 200 g Spaghetti
• 4 tbsp Basil pesto
• 200 g Cherry tomatoes
• 30 g Parmesan
• 2 tsp Olive oil
• 2 pinch Salt
• 2 pinch Black pepper

Method

1. Bring a large pot

   

   Bring a large pot of well-salted water to a rolling boil.

2. Add the spaghetti and cook

   

   Add the spaghetti and cook until al dente per package instructions (usually 9–10 min).

3. Reserve pasta water

   

   Reserve 125ml pasta water before draining.

4. Halve the Tomatoes

   

   While the pasta cooks, halve the cherry tomatoes.

5. Drain the pasta and return

   

   Drain the pasta and return it to the warm pot off the heat.

6. Add pesto

   

   Add pesto, halved tomatoes, olive oil, salt, pepper and a splash of pasta water.

7. Toss

   

   Toss the spaghetti until every strand is glossy.

8. Serve

   

   Divide between bowls. Grate parmesan over the top and finish with cracked black pepper.