Drop the heat to low and whisk in 2 cups of cheese, little by little until the sauce is smooth and creamy.Next, add the al dente pasta and then stir until everything is evenly incorporated.Stir in the pesto and season with more salt and pepper if needed.Add nutmeg, then taste and season with salt and pepper as desired. Reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add milk and cream, bring to a boil while constantly whisking. Turn the heat to medium-low and let the sauce simmer for 5-10 minutes so that it thickens and reduces. Cook for 2-3 minutes, until golden and has a nutty aroma.Slowly whisk in milk, then heavy cream and a 1/2 tsp salt. In a food processor, combine the almonds, tomatoes, herbs, garlic, remaining 1 1/2 teaspoons salt, crushed red pepper, and black pepper pulse until thoroughly.Whisk in flour and let the roux cook for a few minutes until the flour taste has disappeared and a thick paste has developed.Add minced garlic, red pepper flakes, and hefty pinch of salt and cook for 2 minutes or until softened and fragrant but not browned.
Don’t put oil in your pasta water! You’ll just end up with greasy pasta.Drain your pasta enough to remove most of the water, however, don’t let drained pasta sit and dry off, as the pasta will become too firm.Prevent your pasta from sticking together by stirring it immediately after you drop it in.
When filling your pot to cook the pasta, use enough water that once the noodles begin to cook and expand, there will still be plenty of room for the pasta to move freely.Allow the pasta to absorb the sauce for around 4 mins. Add the pasta: add in the cooked pasta and fresh basil.Sauté the ingredients together on simmer for 2 minutes. Sautee: Add in the black pepper, chili flakes (optional), pasta water, salt, and pesto sauce.Bring to a simmer and cook until the sauce thickens-another 5 to 6 minutes. Cook the tomatoes: In a frying pan with olive oil, sauté the garlic, then add in the tomatoes and let them cook on medium heat until the tomatoes are super tender, then mash them. Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine.Prepare the pasta according to package directions. Shaved parmesan cheese - for garnishing.Pesto sauce - I recommend using fresh pesto sauce and not the shelf stabled jarred ones that you find in the pasta aisle.Penne - or Rotini pasta or any pasta of your choice.Loaded with flavor! Colorful cherry tomatoes and golden pasta seasoned with garlic, pesto, pepper flakes and Parmesan – so good!.It really doesn’t get much easier than this simple pasta, easy to prep and you don’t even need to chop anything! I love packing this recipe for my kids’ for lunches, they love it! If you’re looking for other delicious pasta recipes, why not also try my Creamy Chicken Fajita Pasta or my Cajun Chicken Mac and Cheese! Both pasta recipes are uncomplicated and made in 35 minutes or less, making them absolutely perfect for a busy weeknight. You’ll love how simple but delicious this pasta recipe is! This cherry tomato pasta will be your new go-to recipe when things get hectic! It stores well for days and can even be served cold, so no need to worry about microwaving it when you are on the go. This Cherry Tomato Pesto Pasta is perfect! It’s easy to make and super flavorful without requiring a ton of ingredients! If you are looking for a simple, delicious pasta to eat anytime or even pack in your kids’ lunch boxes, look no further.