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This recipe is my go-to weeknight meal. It's quick, easy, and incredibly satisfying. I developed it after a particularly long and stressful day at work - I craved something simple, nutritious, and bursting with fresh flavours. Trust me, after a long day, you'll be very glad you made this.
The beauty of this dish lies in its simplicity. It's a celebration of fresh, high-quality ingredients—the nutty whole wheat pasta, the vibrant pesto, the juicy sweetness of the cherry tomatoes. I think it's a delightful example of how simple, fresh ingredients can create a culinary masterpiece. Plus, it's a great way to use up leftover pesto (if you happen to have any, that is!). Don't be afraid to improvise and make this recipe your own! Experiment with different types of pasta, add your favorite herbs, or try using different kinds of tomatoes—the possibilities are endless!
Required Equipments
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Wholesome Wheat Pasta with Pesto and Cherry Tomatoes: Frequently Asked Questions
Wholesome Wheat Pasta with Pesto and Cherry Tomatoes
A vibrant and healthy pasta dish featuring the nutty goodness of whole wheat pasta, the fresh aroma of pesto, and the sweet burst of cherry tomatoes. A quick and easy weeknight meal that's sure to please!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 2 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, get that water boiling! Fill your large pot with about 6 quarts of water, add a generous pinch of salt (it really does make a difference!), and bring it to a rolling boil. This is crucial for perfectly cooked pasta.
- Once boiling, add your whole wheat pasta. The exact cooking time will depend on the brand and type of pasta you use, so keep an eye on the package instructions. Generally, it takes slightly longer than regular pasta to achieve 'al dente' perfection.
- While the pasta is cooking, let’s get that pesto ready. If you’re making it from scratch, good on ya! If you’re using store-bought, just make sure it's at room temperature - it'll blend better with the warm pasta and tomatoes.
- When the pasta is nearly done (check it for that perfect 'al dente' texture—it should be cooked through but still firm to the bite), drain it immediately using your colander. Make sure to reserve about 1/2 cup of the pasta cooking water; this starchy water is magic—it helps the sauce cling to the pasta beautifully.
- Now for the fun part! In a large skillet, heat a tablespoon of olive oil over medium heat. Add your cherry tomatoes, and sauté them gently for about 3-5 minutes until they soften slightly but still retain their shape—you want juicy bursts of flavour, not mushy tomatoes!
- Add your pesto to the skillet with the tomatoes. Stir well to combine. The heat will slightly warm the pesto and mellow out its flavors.
- Now, add your drained pasta to the skillet with the pesto and tomatoes. Toss everything together gently, adding a little bit of the reserved pasta water at a time if the sauce seems too thick. You want a nicely coated, delicious pasta dish, not a dry one!
- Taste and adjust seasoning as needed. Sometimes you might need a pinch more salt or a squeeze of lemon juice to brighten things up.
- Serve immediately and enjoy! Garnish with extra parmesan cheese, basil leaves, or a drizzle of olive oil, if desired. My personal favourite is a sprinkle of red pepper flakes—it adds a delightful kick!
📝 Notes
- Make sure to use high-quality pesto for the best flavour. If using fresh basil, chop it finely and add it to the tomatoes before adding the pesto.
- You can adjust the amount of pesto and cherry tomatoes according to your preference.
- Feel free to experiment by adding other vegetables like zucchini or spinach!
🍎 Nutrition
Calories: 350 kcal
Protein: 12g
Fat: 10g
Carbohydrates: 60g
Fiber: 10g
Calcium: 45 mg
