Easy No-Processor Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts

How to Make Easy No-Processor Pesto Pasta with Cherry Tomatoes and Toasted Pine Nuts

1. 1

   Step 1: Toast pine nuts and zest the lemon

   Heat a small dry skillet over medium heat and toast the pine nuts, shaking the pan frequently, until they are fragrant and golden (2–3 minutes). Transfer to a bowl to stop cooking and zest the lemon, then set both aside for finishing brightness.

   For this step

   • 1 largeLemon
   
2. 2

   Step 2: Make quick no-processor pesto (or use jarred)

   If making pesto by hand, finely chop the basil and garlic with a sharp knife, then stir together with the grated cheese and olive oil until slightly coarse but well combined; season to taste. If short on time, simply use the jarred pesto and skip the chopping — either method yields a flavorful sauce.

   For this step

   • 2 cupsFresh basil leaves (packed)
   • 2 clovesGarlic cloves
   • 1/3 cupExtra-virgin olive oil
   • 1/2 cupGrated Parmesan (or Pecorino)
   • 1/2 cupJarred pesto (optional, skip if making fresh)
   
3. 3

   Step 3: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt (it should taste like sea water). Cook the pasta until just al dente according to package directions, then reserve about 1 cup of the starchy pasta water and drain the pasta.

   For this step

   • 12 ozDry pasta (spaghetti, linguine, or short pasta)
   • 1 tablespoonKosher salt (for pasta water)
   
4. 4

   Step 4: Blister tomatoes and combine with pesto

   While the pasta cooks, heat 1 tablespoon of olive oil in a wide skillet over medium-high heat and add the cherry tomatoes; cook, stirring occasionally, until they blister and begin to collapse, about 4–5 minutes. Reduce heat to low, add the pesto (homemade or jarred) and 2–4 tablespoons of the reserved pasta water to loosen the sauce, then add the drained pasta and toss to coat, adding more pasta water as needed for a silky finish.

   For this step

   • 2 cupsCherry tomatoes
   
5. 5

   Step 5: Finish and serve

   Stir in most of the toasted pine nuts and a generous pinch of lemon zest and a squeeze of lemon juice, then taste and adjust seasoning with salt and pepper. Divide among plates and finish with the remaining pine nuts, extra grated cheese, and another small drizzle of olive oil if desired.
   

1. Heat a small dry skillet over medium heat and toast the pine nuts, shaking the pan frequently, until they are fragrant and golden (2–3 minutes). Transfer to a bowl to stop cooking and zest the lemon, then set both aside for finishing brightness.
2. If making pesto by hand, finely chop the basil and garlic with a sharp knife, then stir together with the grated cheese and olive oil until slightly coarse but well combined; season to taste. If short on time, simply use the jarred pesto and skip the chopping — either method yields a flavorful sauce.
3. Bring a large pot of water to a rolling boil and add the kosher salt (it should taste like sea water). Cook the pasta until just al dente according to package directions, then reserve about 1 cup of the starchy pasta water and drain the pasta.
4. While the pasta cooks, heat 1 tablespoon of olive oil in a wide skillet over medium-high heat and add the cherry tomatoes; cook, stirring occasionally, until they blister and begin to collapse, about 4–5 minutes. Reduce heat to low, add the pesto (homemade or jarred) and 2–4 tablespoons of the reserved pasta water to loosen the sauce, then add the drained pasta and toss to coat, adding more pasta water as needed for a silky finish.
5. Stir in most of the toasted pine nuts and a generous pinch of lemon zest and a squeeze of lemon juice, then taste and adjust seasoning with salt and pepper. Divide among plates and finish with the remaining pine nuts, extra grated cheese, and another small drizzle of olive oil if desired.