Pesto Pasta with Tomatoes

This Pesto Pasta with Tomatoes uses a few simple ingredients but packs a lot of flavor into every bite. This dish is a perfect meal to make any time of year but especially during the summer as it uses basil pesto and roasted tomatoes.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 496kcal

Author Whitney Wright

Ingredients

16 oz pasta any noodle variety will do, I used penne
1/2 cup sour cream light or full-fat
1/2 cup basil pesto
8 oz mozzarella pearls
1 cup grape tomatoes fresh or roasted! (see notes), cut in half.

Instructions

Boil water in a medium saucepan. Add pasta. Cook according to package directions or until al dente. Drain the water and add the pasta to a large serving bowl.
To the pasta add the basil pesto, sour cream, mozzarella pearls, and grape tomatoes. Stir to combine. Season with salt and pepper to taste. Garnish with fresh basil and eat immediatly.

Notes

Noodles: use any noodle variety you like!

Sour cream: this makes the pasta creamy. Feel free to use a full-fat sour cream or lite sour cream. You also have the option of eliminating the sour cream. If you choose to do this I suggest adding a teaspoon or two of extra virgin olive oil to the noodles to help keep them moist and not sticking together. For a healthier option you can substitute plain Greek yogurt for the sour cream.

Basil pesto: I have a delicious basil pesto recipe! You don't have to use homemade pesto for this recipe. Any pesto brand will work well.

Mozzarella Pearls: optional, but make this dish so yummy! If you add the pearls in while everything is nice and warm they melt slightly and it's delicious!

Tomatoes: feel free to use fresh grape or cherry tomatoes (I cut them in half to make them easier to eat), or roast the grape tomatoes and add the hot roasted tomatoes to the warm pasta dish. Oh my gosh, so yummy!!

Variations: can top with freshly grated parmesan cheese.

Nutrition