Basil Pesto and Cherry Tomato Pasta | Budget Family Friendly Recipes

This mouth-watering cooking tutorial teaches how to create a delicious basil pesto cherry tomato rigatoni! From making a fresh basil pesto to a cherry tomato reduction, this dish is bursting with flavour. Don’t forget to hit subscribe for more amazing recipes!

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Ingredients –

400g (14oz) – Rigatoni 
1 Tbsp (20ml) – Extra Virgin Olive Oil 
5 – Garlic Cloves, Crushed & Chopped 
Pinch of Chilli Flakes (Optional)
250g (8.8oz) – Cherry Tomatoes, Halved Lengthways
1/3 Cup (80ml) – White Wine or Vegetable Stock
Parmigiano Reggiano To Taste  
Pasta Water To Adjust Consistency If Needed
Salt & Pepper 

Basil Pesto – 

5g (0.2oz) – Pine Nuts, Toasted (Use alternative nuts to cut cost)
10g (0.5oz) – Parmigiano Reggiano, Freshly Grated
1-2 – Garlic Clove
2 Cups (40g – 1.4oz) – Basil, Picked 
3 Tbsp (60ml) – Extra Virgin Olive Oil
1/2 – Lemon, Juiced 
Extra Virgin Olive Oil To Adjust Consistency
Salt & Pepper

Garnish – 

Parmigiana Reggiano, Freshly Grated 
Chilli Flakes (Optional)
Cracked Black Pepper
Picked Basil Leaves 

Method – 

1. Bring a pot of salted water to a boil. Cook the pasta for 2 minutes less than the packet instructions. Drain and reserve at least 2 cups (500ml) of pasta water. 

2. Place the pine nuts and garlic in a mortar and use a pestle to crush them until rough and broken down into a paste. Add the basil leaves and continue pounding. Add the Parmigiano Reggiano, extra virgin olive oil, lemon juice, salt, and pepper. Continue using the pestle until the pesto has formed a paste. Adjust the consistency with extra virgin olive oil until it resembles a thick but easily pourable paste. Adjust the seasoning and set aside. 

3. In a pan over medium heat, add extra virgin olive oil, garlic, and chilli flakes (optional). Sauté for 2 minutes, mixing regularly, until lightly golden and fragrant. Add the cherry tomatoes and continue cooking until they start to soften. Over medium heat, this will take 6-8 minutes. Season to taste. 

4. Increase the heat to medium-high and deglaze the pan with white wine or vegetable stock. Allow it to simmer for 1 1/2 to 2 minutes or until reduced by 1/3. 

5. Add the cooked and drained pasta, Parmigiano Reggiano to taste (I use a lot), and basil pesto. Mix everything well until combined, and adjust the sauce’s consistency with the reserved pasta water. Cook for 2 minutes; check the seasoning and remove it from the heat. 

6. Serve in bowls. Garnish with more Parmigiano Reggiano, chilli flakes (optional), picked basil leaves, and cracked black pepper. Dig in. 

Notes – 

If you can’t consume alcohol, vegetable or chicken stock can be used as a replacement for white wine. However, this dish will no longer be vegetarian if you use chicken stock. This also applies to Parmigiano Reggiano, as it’s made with animal rennet. Parmesan cheese, the less expensive and lower-quality version, can go either way. Always check the labels before purchasing. 

Pine nuts are expensive, so if you don’t want to use them, most other nuts are great alternatives. If allergies are a concern, leave them out altogether.

Video Uploaded By
Jack Ovens

#pestopasta #basilpesto #pastarecipe

nothing beats a good homemade basil pesto we’re also doing a cherry tomato garlic and chili reduction of course the chili is optional and alog together this creates the most delicious dish this right here is a basil pesto cherry tomato rigatoni to start this off we’re going to make a basil pesto it’s fresh it’s easy and it’s delicious so place a pan over a medium heat add in 5 G or 0.2 oz of pine nuts and toast these for about 2 to 3 minutes until golden then remove them and allow them to cool in the meantime place a pot of water over a high heat generously season it with sot and bring this to a boil now I’m making our pesto in a mortar and pesel so place the pine nuts once they’ve cooled in there along with two cloves of garlic then go to pound town and smash this all up until it turns into a paste you’ll notice that oils in the nut start to release it starts to get a little bit sticky and extremely fragrant that’s exactly what we’re looking for and then just make sure to scrape it off of that pesel next to go in is the basil I’m using roughly 40 G or 1.4 oz of Basil that’s been picked off of the stem couple of stems here and there is completely fine add in a Sprinkle of salt it’s going to help grind this down get back in there with that pesel and smash this all together until the basil has really gone into a paste it’s going to be really thick right now and you should have something that looks like this the next ingredient is parmesano regano or parmesan cheese or even peino Romano I’ll leave notes about all of that in the description and which one you can use grating about 5 to 10 G worth it doesn’t matter how much you really add here just don’t go overboard the amounts are completely up to you once you have that in mix it all through with that pesel make sure you can continue grinding everything down make sure there’s no large chunks of anything and once you have that done add in 1/4 of a cup or 60 mL of extra virgin olive oil actually had just the amount left in this bottle so it worked out perfectly for me and just continue mixing that through until you have this thick but horable paste if it is still too thick I do recommend adding a little bit more oil you can also add a splash of water too in saying that I am adding the juice of half a lemon as well so this will thin it down I do recommend adding the lemon first before you start adjusting the consistency because once you make it too runny there’s no going back the last thing to do for the pesto is season it to taste with salt and cracked black pepper I used about 15 cracks worth then mix everything together and you can leave this in the mortar right now to save dishes or transfer over to a bowl which I’m going to do because it makes it easier to work with and that right there is our easy fresh and delicious basil pesto that we can put aside for the time being now moving on to the other ingredients here’s 250 g or 8.8 oz of cherry tomatoes I’m using Roma or grape cherry tomatoes for this but regular ones are fine and just slice these in half length ways to get that bigger surface area next is five cloves of freshly peeled garlic use the side of your knife to push down and crush this is going to activate the allisin compound which is what gives garlic its strong flavor then start roughly chopping it and we’re also going to sprinkle over a little bit of sea salt flakes helps grind it down and extract a little bit more flavor we don’t need to go too fine with this all we need to do is just give it a rough chop just make sure there’s no large pieces right about now our salted water will be be out of boil add 400 G or 14 oz of rigatoni and cook this for 2 minutes less than the packet instructions then place a large pan over a medium heat adding about 1 and 1/2 to 2 tbspoon of olive oil and whilst the Pan’s still cold add in the garlic and I’m using about half a teaspoon of chili flakes here they are optional if you want more add more the choice is all yours give this a mix around allow that garlic to become nice and fragrant we’re only going to cook this for about 1 minute but keep it moving so it doesn’t burn increase the heat to medium height then add in the sliced cherry tomatoes along with some salt and cracked black pepper 10 cracks worth give this all a mix around we’re going to cook this for about 5 to 6 minutes until you start seeing those cherry tomatoes break down keep it moving every now and again as well so nothing Burns and if you want to be really particular you can start taking off the skins of the Tomato but it really isn’t an issue for this type of pasta pour in 1/3 of a cup or 80 mL of white wine or vegetable stock if you can’t consume alcohol this is going to deglaze the pan pulling up any stuck flavors and cook the this for about 2 minutes now on the packet of my ratoni it said 13 minutes so I’ve cooked this to 11 minutes we’re going to drain this through a colander but Reserve about a cup to a cup and a half of the pasta water then add that drained pasta into the pan and add in all of the basil pesto that we made before give this a really good mix through make sure everything comes together it will look a little bit dry at the moment but we’re going to adjust all of that consistency in a second and I’m also adding in more parmesano regano or parmesan cheese or pinao Romano if you wanted to and the amounts again are completely up to you I do recommend using a lot though with the pasta water we’re going to use this to adjust the consistency start off with a small amount because if you add too much you can’t take it out without removing some of the flavor mix it all through until you’re happy with the consistency cook it for a minute or two and then remove it from the stove top serve this up in bowls this recipe will easily serve two people with decent sized portions I just over stack this bowl for the purpose of this video gray over even more cheese because there’s never enough cheese and try not to make a mess like I did here garnish it with some torn basil leaves little bit more cracked black pepper and right there is our basil pesto cherry tomato pasta it smells amazing and looks incredible as always though there’s one thing left to do and that is we can then dig in the basil pesto in there it’s beautiful it’s fresh that little hint of lemon in there as well and then you’ve got the cherry tomato garlic and chili the very slightest bit of chili on the tongue not overpowering at all just a really well balanced dish I highly recommend you make this