Spicy Creamy Basil Pesto Pasta with Roasted Cherry Tomatoes (Edit recipe)

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This Spicy Basil Pesto Pasta with Roasted Cherry Tomatoes is silky, spicy, and secretly cream free, cottage cheese is what makes it so creamy. A touch of Calabrian chili bring the heat, while sweet roasted cherry tomatoes burst through every bite. Finished with freshly grated Parmesan, it's rich and comforting with a kick.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

19

Serves: 4

Ingredients

Pasta

1 lb Pasta, bow tie

Roasted Tomatoeses

1 cup Tomato, Cherry
1 clove Garlic
1 Tbsp Extra Virgin Olive Oil
2 whole Basil, Fresh, leaves
1 pinch Salt

Creamy Basil Pesto

1 clove Garlic
2 cups Basil, Fresh
1 Tbsp Lemon Juice, freshly squeezed
0.5 cup Parmesan Cheese, grated
0.5 cup Cottage Cheese
1 pinch Salt and Pepper, to taste
2 Tbsp Extra Virgin Olive Oil
1 tsp Calabrian Chili Spread
0.5 cup Pasta Water
0.25 cup Parmesan Cheese, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F.
Add the cherry tomatoes, whole garlic clove, olive oil, torn basil leaves, salt, and pepper to a small casserole dish. Toss to coat and roast for 30 minutes, or until the tomatoes are blistered, soft, and bursting.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1 to 2 cups of the pasta water before draining.
While the pasta cooks, make the pesto. Add the garlic to a food processor or blender and pulse until finely minced. Add the basil, lemon juice, Parmesan cheese, cottage cheese, salt, and pepper. With the blender running, slowly drizzle in the olive oil until a smooth, thick pesto forms.
Add a few generous spoonfuls of the pesto to a large serving bowl. Add the hot cooked pasta and toss to coat, adding the reserved pasta water a little at a time until the sauce is silky and evenly coats the pasta.
Add more pesto for a richer sauce or more pasta water to thin it, if needed.
Stir in the Calabrian chili paste, starting with a small spoonful and adding more until it reaches your desired level of heat.
Remove the roasted garlic cloves from the tomatoes. Fold the roasted cherry tomatoes and all of their flavorful juices into the pasta.
Finish with a generous sprinkle of freshly grated Parmesan cheese, garnish with fresh basil if desired, and serve immediately.

Notes

Reserve at least 1 to 2 cups of pasta water before draining. The starchy water helps create a silky sauce that clings beautifully to the pasta.
Start with a small spoonful of Calabrian chili paste and add more to taste. Every brand varies in heat.
Freshly grated Parmesan melts into the pasta much better than pre-shredded cheese.
Other pasta that pair well include rigatoni, cavatappi, fusilli, or orecchiette, all of which catch and hold the creamy pesto sauce beautifully.
Leftover pesto can be refrigerated for up to 4 days and is delicious spread on sandwiches, spooned over grilled chicken, or tossed with roasted vegetables.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	635
Fat:	22 g
Carbohydrates:	29 g
Protein:	73 g
Cholesterol:	17 g
Sodium:	1545 mg
Fiber:	8 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.