Penne with pesto and cherry tomatoes – Vegetarian

Quick, vibrant, and packed with flavour – this dish is my go-to when I want something delicious without spending hours in the kitchen. The creamy, herby pesto hugs the pasta just right, while the juicy cherry tomatoes bring in that sweet, tangy kick that makes everything pop.

It’s vegetarian, comforting, and super easy to whip up – perfect for a weeknight dinner or an impromptu lunch with friends. Pair it with a sprinkle of parmesan (or keep it vegan if you like), and you’re all set for a plate of pure joy.

What’s your favorite pasta combo? Let’s swap ideas!

Ingredients: (For 4 servings)

• 350 g penne (you can use whatever you have on hand, spaghetti, tagliatelle, fusilli etc)
• 150 g grated parmesan or grana padano + another 50 g for serving
• 200 g pesto sauce (I bought it, if you want to make it at home, you can find the recipe HERE )
• 20 cherry tomatoes
• 50 g butter
• a few sprigs of fresh basil
• 70 g pine buds
• 200-250 ml cooking cream
• salt+pepper

Preparation:

Cook the pasta according to the package instructions until it’s al dente – firm to the bite.

Meanwhile, in a pan, melt the butter. Once it’s hot, add the washed and halved cherry tomatoes. Sauté them over medium-high heat for a few minutes until they start to blister and soften. Gently stir with a spatula to avoid crushing them while making sure they cook evenly on all sides.

In a separate dry pan, toast the pine nuts over low heat for a few minutes, stirring constantly. Keep an eye on them, they brown quickly! Once they start to turn golden, remove them from the heat immediately to avoid burning.

Once the pasta is cooked, drain it thoroughly and transfer it to a large bowl. Add the cooking cream and pesto, then give everything a good stir. Sprinkle in the 150 g of grated Parmesan or Grana Padano and mix again until everything is nicely coated and creamy.

Scoop the pasta into a serving bowl, then top it with the sautéed cherry tomatoes and all their delicious pan juices. Sprinkle over the toasted pine nuts, crack a little black pepper on top, and finish with a few fresh basil leaves. Give it a taste before adding salt – sometimes it’s perfect as is! 😊

If you try the recipe, let me know how you liked it! 😊

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