Lemon Basil Pesto Spaghetti with Bursting Tomatoes
This lemon basil pesto spaghetti features flavorful homemade lemon basil pesto and juicy bursting cherry tomatoes. - a perfect summer side dish with grilled meat!
Servings 6 servings
Calories 470kcal
Ingredients
Lemon Basil Pesto
- 1/4 cup lemon juice
- 1 cup firmly-packed basil leaves
- 1/4 cup pine nuts (or sliced almonds)
- 2 medium cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Spaghetti and Bursting Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 oz spaghetti, cooked according to package instructions and 1/2 cup pasta cooking water reserved
- 1/2 cup grated Parmesan cheese
Instructions
Lemon Basil Pesto
- In a food processor, process lemon juice, basil, pine nuts, and garlic while drizzling olive oil through top until pesto is completely smooth. Season with salt and pepper to taste and set aside.
Spaghetti and Bursting Tomatoes
- Preheat oven to 400F. Toss cherry tomatoes with olive oil and salt and pepper to taste. Lay tomatoes in a single layer on a parchment paper-lined baking sheet and roast 15-20 minutes until bursting.
- Toss hot spaghetti with pesto until combined and then toss in a few splashes of reserved pasta cooking water as needed. Toss bursting tomatoes and grated Parmesan cheese into pasta and season with salt and pepper to taste. Serve hot and enjoy!
Notes
Storing Instructions
Store pasta in refrigerator up to 6 days.
Nutrition
Serving: 8oz | Calories: 470kcal | Carbohydrates: 37.1g | Protein: 13.3g | Fat: 31.5g | Saturated Fat: 5.8g | Cholesterol: 52mg | Sodium: 154mg | Potassium: 408mg | Fiber: 1.6g | Sugar: 3g | Calcium: 157mg | Iron: 3mg