Basil Pesto Pasta with Cherry Tomatoes and Arugula

Why You’ll Love This Recipe

• Classic Genovese pesto with bright basil, buttery pine nuts, and real Parmesan for big flavor in minutes.
• Juicy burst cherry tomatoes add sweetness and pop to balance the rich, silky sauce.
• Finished with peppery arugula and lemon for a fresh, restaurant-quality flourish.
• Weeknight-easy: 30 minutes, one pot of pasta, one skillet, one blender or processor.

Grocery List

• Produce: Fresh basil, garlic, cherry tomatoes, lemon, baby arugula
• Dairy: Parmesan cheese (block for grating and shaving), Pecorino Romano (optional)
• Pantry: Spaghetti, pine nuts, extra-virgin olive oil, kosher salt, fine sea salt, black pepper

Full Ingredients

For the Genovese Pesto

• 3 packed cups (85 g) fresh basil leaves, stems removed
• 1/3 cup (45 g) pine nuts, toasted and cooled
• 2 small garlic cloves (or 1 large), roughly chopped
• 1/2 tsp fine sea salt
• 3/4 cup (75 g) finely grated Parmesan (Parmigiano Reggiano), plus more to taste
• 1/4 cup (25 g) finely grated Pecorino Romano (optional but traditional)
• 1/2 cup (120 ml) extra-virgin olive oil
• 1 tsp fresh lemon juice (optional, helps preserve color)

For the Pasta and Tomatoes

• 12 oz (340 g) spaghetti
• 4 qt (3.8 L) water + 2 tbsp kosher salt for boiling
• 2 cups (280–300 g) cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt and a few grinds black pepper (for tomatoes)

To Finish

• 2 cups (60 g) baby arugula
• 1/2 cup (30 g) Parmesan shards (use a vegetable peeler)
• 1–2 tsp fresh lemon juice, plus lemon wedges for serving
• 1 tbsp pine nuts, lightly toasted (garnish)
• Extra-virgin olive oil for drizzling (about 1 tsp)
• Freshly cracked black pepper and flaky salt (optional)

Step-by-Step Instructions

Step 1: Toast the pine nuts

Preheat the oven to 350°F (175°C). Spread 1/3 cup pine nuts on a small baking sheet and toast for 6–8 minutes until pale golden and fragrant, shaking once halfway. Cool completely so they blend without turning pasty. Reserve 1 tablespoon extra pine nuts for finishing if you like.

Step 2: Make the pesto

In a food processor, add cooled pine nuts, garlic, and 1/2 teaspoon fine sea salt. Pulse until finely chopped. Add basil leaves and pulse in short bursts until the basil is minced but still bright green. With the machine running, drizzle in 1/2 cup olive oil until a loose, silky sauce forms. Stir in Parmesan and Pecorino by hand to preserve texture, plus 1 teaspoon lemon juice if using. Taste and adjust salt or cheese. Set aside; do not heat pesto.

Step 3: Burst the cherry tomatoes

Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add cherry tomatoes and cook, shaking the pan occasionally, until skins blister and some tomatoes burst, 5–6 minutes. Season with 1/4 teaspoon kosher salt and a few grinds of black pepper. Remove from heat; keep the juices in the pan.

Step 4: Boil the pasta

Bring 4 quarts (3.8 L) water to a rolling boil. Add 2 tablespoons kosher salt, then spaghetti. Cook until al dente, 8–10 minutes (check the package and taste at 8 minutes). Just before draining, reserve 1 cup (240 ml) hot pasta water. Drain the pasta.

Step 5: Emulsify pesto with pasta water

In a large mixing bowl, whisk 1/2 cup pesto with 1/3–1/2 cup hot pasta water until glossy and slightly thickened. Add the hot spaghetti and toss vigorously with tongs until every strand is coated and silky. Add a splash more pasta water as needed to maintain a loose, creamy consistency.

Step 6: Fold in tomatoes and arugula

Tip in the burst tomatoes and their pan juices. Add the baby arugula and toss just until it wilts slightly, 10–20 seconds. Squeeze in 1–2 teaspoons fresh lemon juice to brighten. Taste and adjust salt, pepper, or lemon. If you like it cheesier, sprinkle in a little more grated Parmesan now.

Step 7: Finish and serve

Twill portions into warm bowls. Top with Parmesan shards, the reserved toasted pine nuts, a thin drizzle of olive oil, and plenty of freshly cracked black pepper. Serve immediately with lemon wedges and extra pesto at the table.

Pro Tips

• Keep pesto cool: Heat dulls basil’s color and aroma. Always toss pesto off the heat with hot pasta water to emulsify.
• Salt the water like the sea: 2 tablespoons kosher salt seasons the pasta from within and balances the rich sauce.
• Use good olive oil: A fruity, peppery extra-virgin oil makes a noticeable difference in a raw sauce like pesto.
• Grate cheese finely: A microplane or fine rasp gives a light, fluffy texture that melts smoothly into the pesto.
• Reserve extra pasta water: You’ll likely need more than you think; it’s the key to that glossy restaurant finish.

Variations

• Walnut Pesto: Swap pine nuts for 1/3 cup (35 g) toasted walnuts; add an extra squeeze of lemon.
• Gluten-Free: Use your favorite gluten-free spaghetti; stir gently and toss with a touch more pasta water to help the sauce cling.
• Protein Boost: Add grilled chicken, sautéed shrimp, or a can of white beans (drained) when folding in the tomatoes.

Storage & Make-Ahead

Make the pesto up to 3–4 days ahead: press plastic wrap directly on the surface and top with a thin layer of olive oil; refrigerate. Freeze pesto in ice cube trays for up to 2 months; thaw gently in the fridge. Cooked pesto pasta is best right away, but leftovers keep 1–2 days refrigerated; rewarm gently with a splash of water over low heat—don’t boil or the pesto may darken.

Nutrition (per serving)

Approx. 780 calories; 46 g fat; 70 g carbohydrates; 6 g fiber; 21 g protein; 920 mg sodium. Values are estimates and will vary with specific products and portion sizes.