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- Pasta options: You can use 8 oz of penne or fusilli pasta. Both shapes hold sauce well. - Cherry tomatoes: One cup of cherry tomatoes, halved, adds sweetness and color. You can sauté them lightly for extra flavor. - Fresh basil leaves: Use one cup of fresh basil. Varieties like Genovese or Thai basil work great. - Pine nuts vs. walnuts: I prefer pine nuts for a classic taste. Walnuts give a richer, earthier flavor. Use 1/2 cup of either, toasted for best results. - Grated Parmesan cheese: A must-have for creaminess. Use 1/2 cup of finely grated Parmesan to enhance flavor. - Heavy cream specifics: A 1/2 cup of heavy cream makes this dish rich and smooth. - Olive oil choices: Use 2 tablespoons of good-quality olive oil. This adds depth to the pesto. - Salt and pepper: Season to taste with salt and pepper for balance. Start small and adjust. - Optional garnishes: Fresh basil leaves and extra grated Parmesan make lovely garnishes. They add freshness and visual appeal. To start, you need to boil water. Use a large pot and fill it with water. Add a good amount of salt to season the pasta. Bring the water to a rolling boil. Cook the pasta according to the package instructions. For al dente pasta, it usually takes about 8 to 10 minutes. Test it a minute or two early to see if it’s ready. Don’t forget to reserve some pasta water before draining! You’ll need about 1 cup to help blend your sauce later. Now, let’s make the pesto. Grab a food processor for this step. Add fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pour in olive oil and blend until smooth. If the pesto is too thick, add a little reserved pasta water. This will help you reach the perfect texture. The food processor makes it easy to blend everything well. Next, heat a large pan on medium heat. Add the halved cherry tomatoes and sauté them for about 2 to 3 minutes. You want them to soften but not burst. Once the tomatoes are ready, lower the heat. Stir in the heavy cream and mix it well. Make sure it heats through, but do not let it boil. Then, add the pesto into the cream mixture. Mix it thoroughly until combined. Finally, toss the drained pasta into the sauce. If it feels too thick, add more reserved pasta water until it’s just right. Now you can enjoy a creamy, flavorful dish! To make your sauce creamy, you need heavy cream. Add it slowly to your sautéed tomatoes. Stir until well mixed. If it seems too thick, add some reserved pasta water. This will help reach the right consistency. Balancing flavors is key. Taste your sauce, then add salt and pepper. You want it to be flavorful but not overwhelming. A pinch of sugar can help if your tomatoes taste too acidic. To prevent pasta from sticking, stir it often while it cooks. Use plenty of salted water. This helps the pasta stay separate and adds flavor. Remember to save that pasta water! It’s starchy and can help thicken your sauce. Just reserve about one cup before draining the pasta. For side dishes, a simple green salad pairs well. Garlic bread is also a tasty choice. When plating, use a large bowl or plate. Twirl the pasta for a nice look. Top with fresh basil and extra Parmesan for a nice touch. This makes it look fancy and appetizing! {{image_2}} You can add protein to your creamy tomato basil pesto pasta. Here are some tasty options: - Chicken: Use grilled or sautéed chicken breast. Cook it until golden brown, then slice it and mix it in. - Shrimp: Sauté shrimp in olive oil for about 3-4 minutes. Add it right before serving for a light touch. - Tofu: For a plant-based option, use firm tofu. Sauté it until crispy, then toss it with the pasta. Choose what you like best and cook it before mixing into the pasta. This adds flavor and keeps your meal filling. If you want a vegetarian or vegan dish, it’s easy to make swaps: - Dairy-Free Cream: Use coconut cream or cashew cream instead of heavy cream. This keeps it rich without dairy. - Cheese Alternatives: Nutritional yeast can replace Parmesan cheese for a cheesy flavor without the dairy. You can also use vegan cheese for a similar taste. For the pesto, try using different nuts like cashews or almonds. Each nut gives a unique flavor. You can change your recipe based on the season: - Summer: Add zucchini, bell peppers, or corn to the mix. They bring freshness and color. - Winter: Use spinach or kale for a hearty twist. They add nutrition and a nice texture. This way, you keep the dish exciting and different all year long. Enjoy experimenting with what’s fresh! To store your creamy tomato basil pesto pasta, let it cool down first. Place it in an airtight container. In the fridge, it lasts about three to five days. Make sure it is sealed well to keep it fresh. When you are ready to eat, you can reheat it on the stove or in the microwave. Just add a splash of water or cream to help bring back the creaminess. Freezing this pasta is easy. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it gently on the stove. Add a bit of cream or pasta water to keep it creamy. Avoid boiling it, as that can make it separate. If you have leftovers, you can get creative! Mix it into an omelet for a tasty breakfast. You can also use it as a filling for stuffed peppers or baked potatoes. Another idea is to toss it with fresh greens to make a salad. This adds texture and flavor to your meal. Mix it up and enjoy your leftovers in new ways! Yes, you can use store-bought pesto. It saves time and effort. Many brands offer good quality. However, homemade pesto tastes fresher and richer. Store-bought versions may lack some flavor depth. If you are in a rush, grab a jar! Just taste it first. You might want to add a bit of garlic or extra cheese to boost flavor. Penne and fusilli are great for creamy sauces. Their shapes hold onto the sauce well. Penne has a smooth surface, while fusilli’s twists catch more sauce. Other options include farfalle or rigatoni. Avoid thin pasta like spaghetti; it won’t hold the sauce as well. Choose a pasta that you enjoy! To add heat, try red pepper flakes. Start with a pinch and taste. You can also add fresh chopped chilies for more kick. If you like, mix in some hot sauce, too. For a smoky flavor, consider smoked paprika. Just remember, spice can build! Adjust to your taste as you go. This blog post covered everything you need to know about making a creamy pasta dish. We explored the key ingredients, from pasta choices to fresh basil and rich pesto components. You learned how to cook pasta perfectly and make pesto from scratch. I shared tips for balancing flavors and ideas for adding protein or seasonal veggies. Don't forget about storage tips for leftovers. With this guide, you can create a delicious meal that impresses everyone. Enjoy cooking and experimenting with new flavors!

Creamy Tomato Basil Pesto Pasta

Savor the flavors of summer with our creamy tomato basil pesto pasta! This delightful dish combines fresh basil, juicy cherry tomatoes, and a rich, creamy sauce for a meal that's quick and easy to make. Perfect for weeknight dinners or impressing guests, this recipe is sure to become a family favorite. Click through to explore the full recipe and elevate your pasta game today! #PastaRecipes #TomatoBasil #CreamyPasta #CookingInspiration
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Ingredients
  

8 oz (227g) pasta (penne or fusilli work well)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1/2 cup pine nuts, toasted (or walnuts for a different flavor)

1/2 cup grated Parmesan cheese

1/2 cup heavy cream

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

    Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth. You may add a little reserved pasta water to achieve a smoother consistency if necessary.

      Combine Ingredients: In a large pan over medium heat, add the halved cherry tomatoes and sauté for about 2-3 minutes until they start to soften.

        Make it Creamy: Lower the heat and stir in the heavy cream. Mix well until heated through but not boiling. Then, add the pesto to the cream mixture, combining it thoroughly.

          Mix the Pasta: Add the drained pasta to the creamy pesto sauce, tossing it to coat evenly. If the mixture is too thick, add some of the reserved pasta water until you reach the desired consistency.

            Season: Taste and season with salt and pepper as needed.

              Serve: Plate the creamy tomato basil pesto pasta and garnish with fresh basil leaves and extra grated Parmesan if desired.

                Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings