Basil Walnut Pesto Pasta Recipe
Jodi's famous creamy basil walnut pesto with penne and roasted grape tomatoes
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Ingredients
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Pasta
Pesto
Roasted Tomatoes
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a cup of the pasta water for later use.
Roasting Tomatoes
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare the Tomatoes
Place the grape tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss to coat.
- 5
Roast the Tomatoes
Roast in the preheated oven for about 15-20 minutes, until the tomatoes are blistered and slightly caramelized.
Making the Pesto
- 6
Blend Ingredients
In a food processor, combine the basil leaves, walnuts, garlic cloves, Parmesan cheese, salt, and black pepper. Pulse until finely chopped.
- 7
Add Olive Oil
With the food processor running, slowly stream in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
Combining the Dish
- 8
Mix Pasta and Pesto
In a large mixing bowl, combine the drained pasta and basil walnut pesto. If the mixture is too thick, add reserved pasta water a little at a time until you reach desired creaminess.
- 9
Add Roasted Tomatoes
Gently fold in the roasted grape tomatoes to the pasta and pesto mixture.
- 10
Serve
Serve the basil walnut pesto pasta warm, garnished with extra Parmesan cheese and fresh basil if desired.
