Healthy pesto pasta with roast tomatoes

I love a delicious, fresh and filling pasta dinner (who doesn’t right?). This pesto pasta with roasted tomatoes is the perfect mix of tangy pesto sauce, bursting roasted tomatoes and rich parmesan cheese. We love making it with fresh basil from the garden but different greens including spinach and kale work well too. You can also combine the basil with other greens to create a perfect mix.  You can also change up the type of nuts that you use – I’ve tried almonds and walnuts and a mixture of both.

Healthy Pesto Pasta with Roasted Tomatoes

Ingredients Needed for the Healthy Pesto

1/2 cup fresh basil
1/2 cup spinach (or other greens – kale, more basil)
1/4 cup walnuts (or other nuts or a mix)
3 tablespoons of grated parmesan cheese

ground black pepper to taste
2 tablespoons of olive oil
1 tablespoon of fresh lemon juice

Ingredients Needed for the Roasted Cherry Tomatoes

1 container of grape tomatoes
salt and pepper to taste
Herbs de Provence
olive oil
olive oil spray

Steps to Make the Healthy Pesto and Roasted Cherry Tomatoes

Please note, this post contains affiliate links. If you purchase an item from one of these links I will receive a small commission at no extra charge to you. For more information, please see my disclaimer. 

1. Preheat your oven to 350º.
2. Boil your water to make the pasta according to the instructions on the box.
3. Line a baking pan  with aluminum foil and spray the pan lightly with olive oil spray.
4. Wash the grape tomatoes thoroughly and cut them in half lengthwise.
5. Put the clean tomatoes on the prepared pan. Season the tomatoes with salt and pepper. Add a drizzle of olive oil and a dash of Herbs de Provence.
6. Mix the tomatoes around; and make sure that they are evenly coated with olive oil and the herbs and spices.
7. Once the tomatoes are prepared, place the pan on the middle rack in the oven and let the tomatoes roast. If you remember, take the tomatoes out halfway through and mix them around.
8. To make the healthy pesto, wash your basil (you can keep the stems on) and other greens. If you are using baby spinach the stems are ok but if you’re using kale or regular spinach remove the tough stems and discard them.
9. Add the basil, greens, nuts, cheese, olive oil and lemon juice to your food processor  (this is the one that I use) and mix it up. I like to use the pulse function and then scrape down the sides of the bowl every once in a while. Season the pesto with salt and pepper as needed.
10. When the tomatoes are roasted, the healthy pesto is mixed and the pasta is boiled combine everything, add a bit more parmesan cheese to taste and enjoy!

Roasted tomatoes with a healthy walnut pesto! Perfect for #dinner tonight #healthyeats Click To Tweet

Click here to save this recipe on Pinterest!

SaveSave