Angel Hair Pesto Parmesan Pasta

I made this Angel Hair Pesto Parmesan Pasta after I had made those seriously amazing walnut pesto burrata toasts. This is the perfect dish to make when you’re trying to use up fresh pesto. This dish is super simple, and comes together in no time, less than 30 minutes to be exact.

You can really use any pasta you have on hand for this dish, I just prefer the texture and mouth feel of a long pasta like angel hair, spaghetti, or linguine. Plus, angel hair cooks up SO FAST…faster than your tomatoes will be ready actually! Roasting the cherry tomatoes get’s them nice and soft, juicy, and I even like them a little charred. They pair perfectly with the basil pesto.

You could easily add in a protein of your choice, grilled chicken or shrimp would be delicious, or simply enjoy it as a meatless main dish. I used fresh basil pesto because I had it on hand, but you can always use store bought prepared basil pesto, I almost always have a jar in my pantry or fridge, it’s become a kitchen staple!

The recipe for my original walnut basil pesto can be found here. It was made for these beautiful toasts of olive oil, honey, fresh pesto, and creamy burrata cheese. It’s 100% worth making!

Here are a few other delicious recipes to use up that basil pesto:

BLT Bruschetta Roll-Ups

Chicken Pesto Naan Pizzas

Roasted Garlic Butternut Squash Lasagna Roll-Ups

Hope you enjoy!

Angel Hair Pesto Parmesan Pasta

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Laura Doerr

Ingredients

  • 8 oz angel hair pasta
  • 2 pints cherry tomatoes
  • drizzle olive oil
  • 1/4 cup basil pesto
  • 1 cup reserved pasta water
  • 1/4 cup fresh grated Parmesan cheese
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees. Place cherry tomatoes onto a large baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for about 20 minutes or until tomatoes have burst and browned.

  2. While the tomatoes are roasting, bring a large pot of salted water to a boil, cook noodles to al dente according to package instructions. Just before draining, reserve about 1 cup of pasta water. 

  3. Drain and return pasta back to the pot over low heat. Toss in pesto and some of the reserved water. Toss in roasted tomatoes and cheese. Serve in bowls and drizzle with olive oil and additional cheese if desired. 

Recipe Notes

Use your judgement on using the reserved pasta water. Add more if it is too dry.

My fresh basil pesto recipe is within my Walnut Pesto Burrata Toast recipe, linked in the blog post.

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