Cheesy Pesto and Tomato Pasta: A creamy, cheesy pasta made with homemade basil pesto and tossed with garden-fresh tomatoes! Perfect for a quick weeknight dinner!
Last year my husband and I tried to start a patio garden and within a few weeks, everything died. This year I asked one of my friends who had an amazing garden last year for a few tips, and oh boy did it make a difference! We have beautiful flowers, basil, and two types of hybrid tomatoes. And when our basil plant started producing like crazy, plus our tomato plant started producing beautiful red tomatoes, I knew it was time to create my own recipe. I decided to go with a spin-off of the Noodles and Co. Pesto Cavatappi, because it is delicious and I wanted it at home. It turned out AMAZING, and because there are no pine nuts in the pesto, it is okay for people allergic to nuts (like me)!
Let me just tell you, this recipe is amazing. It is creamy and cheesy and full of fresh garden goodness. I have made it several times since coming up with it about a month ago, and I’m sure you will fall in love with it, too! Plus my basil plant just keeps putting out a ton of leaves, and I need to use them somehow!
This dish is delicious at lunch or dinner, and the leftovers taste good, too! That is, of course, if you have any!
- 10 oz. bowtie pasta
- 1½ c. fresh basil leaves
- 5 tsp. olive oil
- ⅛ tsp. pepper
- 1½ tsp. balsamic vinegar
- 1 clove garlic
- ¼ c. shredded mozzarella cheese
- 3½ Tbsp. butter
- 1 c. whipping cream
- ⅓ c. shredded mozzarella
- 1 tomato, diced
- Cook pasta according to package directions. Drain and set aside.
- While pasta is boiling, make the pesto! Combine the basil, olive oil, pepper, balsamic vinegar, and garlic in a food processor until mixed well. Add in ¼ c. mozzarella and blend until it doesn't get any more chopped.
- In the same pan you cooked the pasta, melt butter over medium heat. Add in the whipping cream and let it get thick, about 5 minutes.
- Stir in the pesto and let the sauce thicken more, about 7 more minutes.
- Add ⅓ c. mozzarella cheese and stir until melted.
- Toss in the pasta and diced tomatoes.
I seriously hope that you get to try this recipe, especially with basil and tomatoes from your own garden. I don’t know why, but it just tastes better when you eat it knowing you grew part of it!
So really, I beg you to try this recipe. You will not be sorry!