Basil Pesto Fusilli Pasta with Cherry Tomatoes
— A simple, quick and delicious vegetarian dish. This fusilli pesto pasta with basil pesto sauce and cherry tomatoes is a must-try easy Mediterranean recipe for any season and occasion.
Ingredients (2 Servings)
- 300 grams / 10 ounces Fusilli pasta (also known as Rotini or spiral pasta)
- 1 cup Cherry tomatoes, cut in half
- 1 cup Basil Pesto
- 1 tablespoon Parmesan cheese, grated
- Basil leaves
- 1 tablespoon extra virgin olive oil
- Himalayan pink salt for pasta water and seasoning
- Fresh ground black pepper for seasoning
Steps
- Boil a large pot of water. Once boiling add salt and pasta. Under cook your pasta by 2 minutes less than recommended cooking time on the packaging for a firm “al dente” result.
- Cut cherry tomatoes in half and add them to a large frying pan with olive oil. Season with salt and fresh ground black pepper. Sauté for about a minute, add basil pesto and mix.
- Keep some pasta water aside to thin out the sauce and strain your pasta.
- Add a full tablespoon of parmesan cheese to your basil pesto sauce and mix.
- Place your strained pasta directly into the frying pan with pesto sauce and mix well.
- Add a few fresh basil leaves, mix well and serve.
