Creamy Pesto Pasta With Burst Cherry Tomatoes – A Weeknight Favorite

Creamy pesto pasta is comfort food with a fresh twist. Here, juicy cherry tomatoes burst in olive oil, adding sweetness and acidity that balance the rich, herby sauce. The result is a silky, bright bowl that tastes restaurant-worthy but comes together in under 30 minutes.

It’s great for busy nights, cozy weekends, or whenever you want something satisfying without fuss. Make it once, and it might become your go-to pasta.

Print Recipe

Creamy Pesto Pasta With Burst Cherry Tomatoes – A Weeknight Favorite

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• Pasta: 12 ounces short pasta (penne, fusilli, or orecchiette)
• Cherry or grape tomatoes: About 2 cups
• Pesto: 1/2 cup high-quality basil pesto (store-bought or homemade)
• Heavy cream: 1/2 cup (or use half-and-half for a lighter sauce)
• Parmesan cheese: 1/2 cup finely grated, plus more for serving
• Garlic: 2 cloves, thinly sliced or minced
• Olive oil: 2 tablespoons
• Red pepper flakes: A pinch (optional)
• Fresh basil: A handful, torn, for garnish
• Lemon: 1, for zest and a squeeze of juice
• Salt and black pepper: To taste

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
• Start the tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat.Add tomatoes and a pinch of salt. Cook, stirring occasionally, until some tomatoes split and release juices, 5–7 minutes.
• Add garlic and heat: Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, being careful not to brown the garlic.
• Create the sauce base: Lower the heat.Add the pesto and cream, stirring to combine. Loosen with a splash of reserved pasta water until the sauce looks silky.
• Toss with pasta: Add the drained pasta to the skillet. Sprinkle in Parmesan and toss, adding more pasta water a little at a time until the sauce coats the pasta and looks glossy.
• Finish and season: Add lemon zest and a small squeeze of lemon juice.Taste and adjust salt and pepper. If you want more richness, add another spoonful of Parmesan.
• Serve: Top with torn basil, extra cheese, and a drizzle of olive oil. Serve hot.

Why This Recipe Works

Balanced flavors: Creamy pesto can be heavy, but the burst tomatoes add natural acidity to keep every bite lively. The starch from the pasta water ties the sauce together so it clings to every noodle.

Speed and simplicity: You cook the tomatoes while the pasta boils.

A quick stir with pesto, cream, and cheese creates a lush sauce without extra steps.

Texture you’ll love: The tomatoes soften and release their juices, creating pops of sweetness that contrast the creamy, nutty sauce.

Shopping List

• Pasta: 12 ounces short pasta (penne, fusilli, or orecchiette)
• Cherry or grape tomatoes: About 2 cups
• Pesto: 1/2 cup high-quality basil pesto (store-bought or homemade)
• Heavy cream: 1/2 cup (or use half-and-half for a lighter sauce)
• Parmesan cheese: 1/2 cup finely grated, plus more for serving
• Garlic: 2 cloves, thinly sliced or minced
• Olive oil: 2 tablespoons
• Red pepper flakes: A pinch (optional)
• Fresh basil: A handful, torn, for garnish
• Lemon: 1, for zest and a squeeze of juice
• Salt and black pepper: To taste

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water, then drain.
2. Start the tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat.

   Add tomatoes and a pinch of salt. Cook, stirring occasionally, until some tomatoes split and release juices, 5–7 minutes.

3. Add garlic and heat: Stir in garlic and red pepper flakes. Cook 30–60 seconds until fragrant, being careful not to brown the garlic.
4. Create the sauce base: Lower the heat.

   Add the pesto and cream, stirring to combine. Loosen with a splash of reserved pasta water until the sauce looks silky.

5. Toss with pasta: Add the drained pasta to the skillet. Sprinkle in Parmesan and toss, adding more pasta water a little at a time until the sauce coats the pasta and looks glossy.
6. Finish and season: Add lemon zest and a small squeeze of lemon juice.

   Taste and adjust salt and pepper. If you want more richness, add another spoonful of Parmesan.

7. Serve: Top with torn basil, extra cheese, and a drizzle of olive oil. Serve hot.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Add a splash of water or milk when reheating on the stovetop over low heat to loosen the sauce. The basil flavor mellows over time, so finish with a little fresh lemon juice or extra pesto when reheating for brightness.

Benefits of This Recipe

• Fast and flexible: Ready in about 25 minutes with easy swaps based on what you have.
• Balanced richness: Cream + pesto + tomato juices give flavor without feeling heavy.
• Great for entertaining: Looks and tastes fancy, but it’s simple to scale.
• Kid-friendly: Creamy sauce and sweet tomatoes are an easy sell.

What Not to Do

• Don’t skip the pasta water: It’s the secret to a clingy, silky sauce.
• Don’t overcook the garlic: Burnt garlic turns bitter and will overpower the pesto.
• Don’t boil the sauce hard: Gentle heat keeps the cream from splitting and the pesto fresh-tasting.
• Don’t add lemon too early: Add at the end for bright flavor without dulling the basil.
• Don’t use pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting.

Variations You Can Try

• Protein boost: Add shredded rotisserie chicken, crispy pancetta, or sautéed shrimp.
• Veggie swap: Stir in spinach, roasted zucchini, or blistered asparagus tips.
• Nut-free pesto: Use a walnut- or seed-based pesto, or a nut-free store-bought option.
• Lighter version: Use half-and-half and reduce Parmesan slightly; keep extra lemon for brightness.
• Gluten-free: Use your favorite gluten-free pasta and watch the cook time closely.
• Extra heat: Add Calabrian chili paste or more red pepper flakes with the garlic.

FAQ

Can I make this without cream?

Yes. Replace cream with whole milk and add an extra tablespoon of olive oil, or use a little cream cheese for body.

You may need an extra splash of pasta water to keep it silky.

What pasta shape works best?

Short shapes with ridges hold the sauce well. Fusilli, gemelli, or orecchiette are ideal. Long pasta like fettuccine also works, but you’ll need to toss more carefully.

Is store-bought pesto okay?

Absolutely.

Choose a refrigerated pesto for fresher flavor. Taste it first; if it’s very salty, reduce added salt and add more lemon to balance.

Can I use sun-dried tomatoes instead of fresh?

You can, but the flavor will be more intense. Chop them finely and sauté briefly.

Add a splash of water to mimic the juiciness of fresh tomatoes.

How do I keep the sauce from becoming greasy?

Use gentle heat, add cheese gradually, and loosen with pasta water as needed. If the sauce looks oily, whisk in a tablespoon of pasta water off heat to re-emulsify.

Can I make it ahead?

It’s best fresh. If you must, cook the pasta and tomatoes ahead, then rewarm gently and finish with cream, pesto, and cheese just before serving.

In Conclusion

This creamy pesto pasta with burst cherry tomatoes is fast, fresh, and deeply satisfying.

It balances richness with brightness, and it’s easy to customize with what you have. Keep this one on rotation for weeknights, casual dinners with friends, or anytime you want a cozy bowl that still tastes light and lively.