When my mom moved back close to us, she planted tomato plants in her backyard and the bounty has been glorious! So has being the recipient of the fruits of her labor (no pun intended 😉 ). One of our favorite lunches together is a simple tomato sandwich, made with good whole grain bread, mayo, salt, pepper and lots of thinly sliced tomatoes. Southerners should appreciate that and many of you can probably relate. But, when that tomato harvest goes into overdrive, we don’t want a single one to go to waste. Enter…the Fresh Tomato and Pesto Pasta.
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My favorite fresh — and fragrant — herb to grow and have on hand during the warm weather months is basil. A few leaves picked here and there are the perfect garnish for veggies, salads, sandwiches and meats. I like to keep a pot of basil growing next to my kitchen sink, but it will also tolerate the outdoors, as long as it receives bright, indirect light with water, as long as it’s not too much! But fresh basil on pasta — especially in conjunction with fresh home grown tomatoes… well, that’s one of my favorite things.
What ingredients are needed to make Fresh Tomato and Pesto Pasta?
Even with a homemade pesto sauce, the list of ingredients is small. Here’s what you need for the entire dish…
For the pesto:
- Fresh Basil
- Pine Nuts
- Garlic
- Olive Oil
- Shredded Parmesan Cheese
- Salt and Pepper
The other ingredients needed for the recipe are:
- Tomato
- Pasta
- More Parmesan Cheese
Even though nothing beats home grown tomatoes, they are only accessible during certain parts of the year. Or, maybe you don’t have access at all; that’s totally fine. If you don’t have fresh tomatoes, just about any grocery store variety will work but I gravitate toward Roma tomatoes.
Sources: Plate | Flatware | Mini Bowl | Salt & Pepper Pinch Bowls | Olive Oil Botte | Linen Napkin
What kitchen tools are needed to make Fresh Tomato and Pesto Pasta?
- Food Processor
- Measuring Cups
- Measuring Spoons
- Sharp Knife (THIS Tomato Knife Is My Favorite!)
- Cutting Board
- Large Pot
- Colander or Strainer
How to Make Homemade Pesto
Making homemade pesto is simple and definitely not a process to be intimidated by. You can find the full pesto steps, ingredients, and quantities in the recipe below.
- Remove the basil leaves from the stems, wash and pat dry with a paper towel.
- Add basil leaves, pine nuts and garlic to food processor. Pulse until well chopped.
- Slowly add the olive oil and pulse until well mixed.
- Add the parmesan cheese and pulse until well combined.
- Add salt and pepper to taste.
Fresh Tomato and Pesto Pasta Recipe
Fresh Tomato and Pesto Pasta
This vegetarian main dish, consisting of tomatoes, pesto and hearty pasta noodles, is perfect to make in the summer when home grown tomatoes and fresh basil are plentiful.
Ingredients
- 2 cups Basil Leaves (no stems)
- 1/3 cup Pine Nuts
- 1/2 cup Shredded Parmesan Cheese
- 2 cloves Garlic (minced) May substitute 2 frozen garlic cubes
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper To Taste
- 1 large Tomato May substitute 2 Roma tomatoes
- 8 oz Hearty Pasta
Instructions
Pesto
-
Remove the basil leaves from the stems, wash and pat dry with a paper towel.
-
Add basil leaves, pine nuts and garlic to food processor. Pulse until well chopped.
-
Slowly add the olive oil and pulse until well mixed.
-
Add the parmesan cheese and pulse until well combined.
-
Add salt and pepper to taste.
Cook the Pasta
-
Bring three quarts of water to a boil in a lidded pot.
-
Add pasta.
-
Boil for approximately ten minutes.
-
Drain pasta in a colander or with a strainer.
Chop the Tomato (es)
-
Core and finely chop/dice the tomato in to small pieces on a cutting board.
Assemble the Dish
-
In individual serving bowls or plates, portion out the pasta.
-
Top the pasta with two tablespoons of pesto (or more or less to taste.)
-
Add approximately 1/4 cup of diced tomatoes.
-
Top with extra parmesan cheese, if desired.
Recipe Notes
The leftover pesto may be refrigerated for several days.
I love the pine nuts in this recipe, but they are expensive. One small bag will make two batches of pesto. As a note, walnuts may be used as an alternative to the pine nuts. You can even freeze a batch of pesto to use later! Along with pasta, it’s great on chicken and paninis.
Any pasta may be used for this dish, but I love using the corkscrew-shaped pasta. They are substantial and have the crevices to capture the pesto, tomatoes and cheese. Plus, their unique nature makes them more fun to serve if you’re hosting.
Only one large tomato is needed for this recipe. It’s best if you have one from your own garden, a garden stand or from your local farmer’s market, since the fresh flavor of these can’t be beat. As a tip, always “smell” the tomatoes you buy and make sure they have a tomato scent. The better the smell, the better the tomato. For this recipe, core and finely chop/dice the tomato. THIS tomato knife is my favorite to use for this purpose.
The Perfect Pasta Bowls
I like to assemble and serve this recipe in individual serving bowls or plates, but you can also assemble in a serving dish. I love THESE individual pasta bowls that come in a set of four — I recently ordered them and in the days I’ve had them, I’ve been using them nonstop for casseroles and rice dishes. They’re on clearance right now HERE!
What can you serve with Fresh Tomato and Pesto Pasta?
Great on its own, there’s also plenty of sides that would compliment this pasta dish. Here are a few suggestions.
- Tossed Green Salad
- Fresh Berries
- Fresh Melon
- Assorted Crudités
- Fresh Green Beans
- Sautéed Asparagus
- Roasted Brussel Sprouts
- Sliced Cucumbers and Sweet Onion in Vinegar
- Garlic Bread
If you must have a protein with your meal, this Fresh Tomato and Pesto Pasta pairs perfectly with chicken, beef, pork or seafood. It’s “fancy” enough to serve to guests, but also makes a perfect and easy to make family meal for summer. Grilled chicken is also delicious chopped up and tossed right in.
Do you have fresh tomatoes or at least access to fresh tomatoes? If so, definitely add this recipe into your menu in the next week! Save it or pin it for now or later and be sure to report back after you make it!
OTHER POSTS YOU MAY BE INTERESTED IN:
- Three Ingredient Potato Salad — The Perfect Summer Side Dish
- Four Bean Salad — A Refreshing Side Dish Served Cold
- Caprese Paninis — An Easy Weeknight Meal Idea
- Spinach Fettuccine Alfredo
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