Creamy Pesto Pasta With Cherry Tomatoes – A Simple, Cozy Weeknight Favorite

Creamy pesto pasta with cherry tomatoes is one of those dishes that feels special but comes together with almost no fuss. It’s rich without being heavy, bright from the tomatoes, and deeply satisfying thanks to fresh basil and Parmesan. Whether you’re cooking for yourself or feeding a few hungry people, this recipe hits the sweet spot between comforting and fresh.

You don’t need fancy tools or chef skills—just a few good ingredients and about 30 minutes. It’s weeknight cooking that still feels worthy of a weekend.

Why This Recipe Works

This dish balances creaminess with acidity. The pesto brings a savory basil punch, while the cherry tomatoes add a burst of sweetness and brightness.

A little pasta water ties the sauce to the noodles so everything clings instead of sliding off. Cooking the tomatoes just until they blister keeps them juicy and vibrant. The result is a silky, flavorful pasta that tastes like summer any time of year.

Ingredients

• 12 ounces short pasta (penne, fusilli, or rigatoni)
• 1 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 cups cherry or grape tomatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• 1/2 lemon, for juice and zest (optional but recommended)
• Fresh basil leaves, for garnish

Instructions

1. Boil the pasta. Bring a large pot of salted water to a rolling boil.

   Cook pasta according to package directions until just shy of al dente. Reserve 1 cup of pasta water, then drain.

2. Sauté the garlic. While the pasta cooks, warm olive oil in a large skillet over medium heat. Add sliced garlic and cook 30–60 seconds until fragrant, not browned.
3. Blister the tomatoes. Add cherry tomatoes and a pinch of salt.

   Cook 3–5 minutes, stirring occasionally, until they soften and some skins split. They should stay plump and juicy.
4. Build the creamy base. Reduce heat to medium-low. Stir in heavy cream and red pepper flakes.

   Simmer gently for 2–3 minutes to thicken slightly.

5. Stir in pesto. Add the pesto and stir until the sauce is smooth and green. If it looks too thick, add a splash of pasta water to loosen.
6. Toss the pasta. Add drained pasta to the skillet. Toss to coat, adding more pasta water as needed until the sauce clings to every piece.
7. Add cheese and brighten. Stir in Parmesan until melted and silky.

   Season with salt and black pepper. Finish with a squeeze of lemon and a little zest for freshness.

8. Serve. Top with extra Parmesan and torn basil leaves. Serve hot.

Keeping It Fresh

This pasta tastes best right away, but you can store leftovers in an airtight container for up to 3 days.

The sauce will thicken in the fridge; revive it with a splash of water or cream while reheating over low heat. If you’re meal prepping, keep the sauce and pasta separate and combine just before serving for the best texture. For the brightest flavor, add a fresh squeeze of lemon and a sprinkle of Parmesan after reheating.

Health Benefits

Pesto brings healthy fats from olive oil and pine nuts, which support heart health and help you feel full.

Cherry tomatoes add vitamin C, potassium, and lycopene, an antioxidant linked to reduced inflammation. Basil offers plant compounds with antimicrobial and anti-inflammatory properties. Choosing whole-wheat pasta boosts fiber, which supports digestion and steady energy.

If you prefer, use half-and-half instead of cream and reduce cheese slightly to lighten things up while keeping the dish satisfying.

What Not to Do

• Don’t boil the cream. High heat can cause the sauce to split. Keep it to a gentle simmer.
• Don’t skip the pasta water. Its starch helps the sauce cling and become silky.
• Don’t overcook the tomatoes. Mushy tomatoes lose their brightness. Aim for just-soft and juicy.
• Don’t add pesto too early. Cooked pesto can turn dark and lose its fresh flavor.

  Stir it in after the cream warms through.

• Don’t forget to season at the end. Parmesan is salty; taste the finished dish before adding more salt.

Variations You Can Try

• Protein boost: Add grilled chicken, seared shrimp, or crispy prosciutto. For a plant-based option, toss in roasted chickpeas or sautéed mushrooms.
• Greens upgrade: Stir in a few handfuls of baby spinach or arugula at the end. The heat will wilt them perfectly.
• Nutty crunch: Toasted pine nuts or almonds add texture and richness.
• Dairy-light: Use half-and-half instead of cream.

  Or swap in a splash of unsweetened oat cream for a creamy, dairy-light option.

• Zippy twist: Add a tablespoon of sun-dried tomato pesto along with the basil pesto for deeper flavor.
• Roasted tomatoes: Roast cherry tomatoes at 400°F (205°C) with olive oil and salt for 15–20 minutes, then fold into the sauce for concentrated sweetness.
• Gluten-free: Use your favorite gluten-free pasta and monitor cook time closely to avoid mushiness.

FAQ

Can I use store-bought pesto?

Absolutely. Choose a brand with simple ingredients—basil, olive oil, nuts, Parmesan, garlic, and salt. If it tastes good on a spoon, it will shine in the sauce.

What pasta shape works best?

Short shapes like penne, fusilli, and rigatoni hold the sauce in their ridges and curves.

Long noodles work too, but the creamy pesto sticks better to ridged pasta.

How do I prevent the sauce from separating?

Keep the heat gentle after adding cream, and add the pesto off the boil. Use pasta water to emulsify and toss continuously until glossy.

Can I make it vegetarian?

Yes. The base recipe is vegetarian as long as your Parmesan is made with vegetarian rennet.

If that’s important to you, check the label or use a vegetarian hard cheese.

What can I use instead of heavy cream?

Half-and-half works well, though the sauce will be slightly thinner. For dairy-light options, try unsweetened oat cream or a cashew cream made by blending soaked cashews with water.

Can I make it ahead?

You can make the sauce up to 2 days ahead and refrigerate it. Reheat gently and toss with freshly cooked pasta, using pasta water to bring it back to a silky texture.

How do I make homemade pesto quickly?

Blend 2 cups basil leaves, 1/3 cup toasted pine nuts (or almonds), 1/2 cup grated Parmesan, 1 small garlic clove, a pinch of salt, and 1/2 cup olive oil until smooth.

Adjust with lemon and more oil as needed.

Is it spicy?

Only if you add red pepper flakes. It’s easy to keep completely mild or adjust to taste.

Can I add vegetables?

Yes—zucchini, asparagus, peas, or spinach are all excellent. Blanch or sauté them briefly so they stay crisp-tender.

What’s the best way to reheat leftovers?

Warm in a skillet over low heat with a splash of water or cream.

Stir until the sauce loosens and turns glossy again. Finish with a little fresh lemon and Parmesan.

Final Thoughts

Creamy pesto pasta with cherry tomatoes is proof that simple ingredients can deliver big flavor. It’s fast enough for a weeknight and cheerful enough for company, with a fresh basil aroma that fills the kitchen.

Keep the technique gentle, lean on pasta water for that silky finish, and don’t forget a squeeze of lemon at the end. Serve it with a green salad and crusty bread, and you’ve got an easy, cozy meal that never disappoints.