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Perfect Pesto Pasta

Pesto-noodles-Wb
Just the mouthwatering aroma of this fresh basil pesto pasta will have your tastebuds begging for a taste!

Ingredients

 12 ounces linguine pasta (regular or gluten-free)
 ¼ cup pasta water
 1 teaspoon olive oil
 2 shallots, finely chopped
 10 cherry tomatoes, cut in halves or 1/4 cup sundried tomatoes
Garnish
 Chili flakes
 Roasted pine nuts
 Vegan Parmesan
 Fresh Basil, cut in small strips (chiffonade-style)

Instructions

1

Cook pasta al dente according to the instructions on the package. Drain, but reserve a 1/4 cup of the pasta water.

2

While the pasta is cooking, heat a wide pan on low heat.

3

When the pan is hot, add the olive oil and shallots.

4

Cook for a few minutes until the shallots are soft.

5

Add the cherry tomatoes and cook until blistered.

6

Turn off the heat.

7

To skip blistering the cherry tomatoes, instead, turn off the heat and add the sundried tomatoes to the shallots in the pan.

8

Add the cooked pasta and pesto with the reserved pasta water (The starch from the pasta water helps the pesto to stick to the pasta).

9

Garnish with desired toppings.

Serve 4-5

Notes
The addition of 2 cups of spinach or arugula can be added to the pan after you have blistered the tomatoes (or cooked the shallots, if not using cherry tomatoes). Toss until wilted. Turn off the heat and continue with the recipe.

For more protein, add edamame with the cherry tomatoes (or towards the end when cooking the shallots, if not using the cherry tomatoes).

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Ingredients

 12 ounces linguine pasta (regular or gluten-free)
 ¼ cup pasta water
 1 teaspoon olive oil
 2 shallots, finely chopped
 10 cherry tomatoes, cut in halves or 1/4 cup sundried tomatoes
Garnish
 Chili flakes
 Roasted pine nuts
 Vegan Parmesan
 Fresh Basil, cut in small strips (chiffonade-style)

Directions

1

Cook pasta al dente according to the instructions on the package. Drain, but reserve a 1/4 cup of the pasta water.

2

While the pasta is cooking, heat a wide pan on low heat.

3

When the pan is hot, add the olive oil and shallots.

4

Cook for a few minutes until the shallots are soft.

5

Add the cherry tomatoes and cook until blistered.

6

Turn off the heat.

7

To skip blistering the cherry tomatoes, instead, turn off the heat and add the sundried tomatoes to the shallots in the pan.

8

Add the cooked pasta and pesto with the reserved pasta water (The starch from the pasta water helps the pesto to stick to the pasta).

9

Garnish with desired toppings.

Serve 4-5

Notes
The addition of 2 cups of spinach or arugula can be added to the pan after you have blistered the tomatoes (or cooked the shallots, if not using cherry tomatoes). Toss until wilted. Turn off the heat and continue with the recipe.

For more protein, add edamame with the cherry tomatoes (or towards the end when cooking the shallots, if not using the cherry tomatoes).

Perfect Pesto Pasta