Our Favorite Easy Pesto Pasta Dinner
This pesto pasta is one of my go-to, ultra-easy dinners that the whole family genuinely loves. It’s bright, comforting, and effortless—perfect for busy weeknights or a casual weekend meal.
The dish features juicy blistered cherry tomatoes, a generous amount of basil pesto, and creamy torn burrata on top. I often keep a jar of high-quality store-bought pesto on hand for this recipe because it makes the meal so simple, but homemade pesto works beautifully if you have fresh basil and a few minutes to blend it.
Instead of cooking the tomatoes until they dissolve into a sauce, I like to blister them until some split while most remain plump. This gives you sweet, jammy tomato juices dispersed through the pasta and plenty of tomatoes that burst pleasantly with each bite. Finish the dish with torn burrata so it melts slightly into the warm pasta for an indulgent, creamy finish.
For extra protein, try this with protein-enriched pasta, or add grilled chicken or seared shrimp. Optional finishes like grated Parmesan, a drizzle of balsamic glaze, or extra basil make nice additions. It’s a reliable, versatile recipe to keep in your repertoire.
Pesto Pasta Tips
This recipe is straightforward, but a few simple techniques make it turn out perfectly every time.
- Salt the pasta water generously. The water should be noticeably salty; this seasons the pasta from the inside and balances the pesto.
- Cook tomatoes over medium heat. If the skillet is too hot, the tomatoes will scorch. Medium heat lets them blister and become sweet without bursting all at once.
- Reserve extra pasta water. I save a full cup even if I expect to use only a splash. Starchy pasta water loosens thick pesto and helps the sauce cling to the noodles.
- Let the pasta cool slightly before adding pesto. Extremely high heat can dull pesto’s bright color and fresh flavor. Allow the pasta to stop steaming aggressively before tossing with the pesto.
- Handle blistered tomatoes gently. Fold them into the pasta rather than stirring vigorously so some stay intact while a few burst and enrich the sauce.
- Bring burrata closer to room temperature. Cold burrata won’t meld into the pasta as smoothly. Pull it from the fridge while you bring the pasta water to a boil.
Variations You Can Try
This pesto pasta adapts easily to different tastes and what you have on hand. Try one of these variations:
- Skip the burrata and add Parmesan for a simpler, pantry-friendly finish.
- Add grilled chicken, shrimp, or prosciutto to boost protein and make it heartier.
- Stir in baby spinach or arugula just before serving so the greens gently wilt into the warm pasta.
- Add toasted pine nuts, walnuts, or pistachios for texture and a nutty contrast.
- Brighten it with lemon—zest and a squeeze of juice work nicely with basil pesto.
- Add roasted zucchini, asparagus, or broccolini to include another seasonal vegetable.
- Give it heat with crushed red pepper flakes or a drizzle of chili crisp.
FAQ
Yes. A good-quality store-bought pesto works well for this recipe and saves time. If you prefer, homemade pesto will also deliver excellent flavor.
Avoid exposing the pesto to very high heat. Toss the pesto with the drained pasta away from the burner, and use warm pasta water to loosen it. A squeeze of lemon juice can help maintain brightness.
If tomatoes aren’t blistering, the pan might be too crowded or not hot enough. Use a wide skillet, let the oil warm before adding tomatoes, and give them space to sit undisturbed so their skins can blister. Dry tomatoes blister more readily than wet ones—pat them dry after rinsing.
Pesto Pasta with Burst Tomatoes and Burrata
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Ingredients
Pesto Pasta:
- 1 pound pasta
- 1 cup basil pesto (homemade or store-bought)
- 2 balls burrata cheese (about 8 ounces total)
- Optional toppings: freshly grated Parmesan, balsamic glaze, or chopped fresh basil
Blistered Tomatoes:
- 2 tablespoons extra-virgin olive oil
- 2 pints cherry or grape tomatoes (about 22 ounces)
- 4 cloves garlic, minced or pressed
- ½ teaspoon crushed red pepper flakes (or to taste)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente. Just before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
- Blister the tomatoes. While the pasta water heats, warm the olive oil in a large sauté pan over medium heat. Add the cherry tomatoes and cook for 7–10 minutes, stirring occasionally, until the skins begin to blister and a few tomatoes start to split, while most remain plump.
- Add the garlic and spices. Stir in the garlic, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring often, until the garlic is fragrant. Remove the pan from the heat until the pasta is ready.
- Toss the pasta with pesto. Combine the cooked pasta with the pesto and toss until evenly coated, adding splashes of reserved pasta water as needed to loosen the sauce and create a glossy coating. Add the blistered tomatoes and fold gently to combine so some tomatoes stay intact.
- Serve. Transfer the pasta to serving bowls or a large platter. Tear the burrata over the top so it melts slightly into the warm pasta. Finish with optional toppings such as grated Parmesan, a drizzle of balsamic glaze, or fresh basil leaves, then serve immediately and enjoy.
Did you make this?
Let me know how it turned out in the comments below!