Easy, quick and healthy pesto pasta with juicy cherry tomatoes. Can be served hot or cold, perfect for meal prepping!
Toss the tomatoes with olive oil, garlic, salt and pepper and set aside.
Cook your pasta according to packet instructions or until al dente, drain, reserving about 100 ml of cooking liquid.
Return cooked pasta to the pot, add pesto and cherry tomatoes, as well as some of the reserved cooking liquid, toss it all together over the medium heat until piping hot.
Top with toasted pine nuts and fresh basil leaves. Enjoy!
For easy vegan pesto please see this recipe