Tired of the same old jarred pesto? Let’s brighten up your weeknight with a twist on the classic! This Whole-Wheat Pasta with Basil and Tomato Pesto is bursting with fresh, sun-kissed flavor. The addition of a whole tomato makes the sauce incredibly luscious and vibrant, perfectly clinging to every nook of the hearty whole-wheat rigatoni. It’s simple, incredibly satisfying, and comes together in the time it takes to boil your pasta. Let’s get cooking!
Ingredients
• 1 cup (about 4 oz / 113g) whole-wheat rigatoni pasta
• 1 ounce (28g) fresh basil leaves, packed
• 3 cloves garlic, peeled
• 1 large tomato, roughly chopped
• 1/4 cup (30g) pine nuts
• 1/4 cup (25g) grated Parmesan cheese
• 1/8 cup (30ml) extra virgin olive oil
• Salt and black pepper to taste
Instructions
1. Cook the pasta in a large pot of boiling, salted water according to package directions until al dente.
2. While the pasta cooks, prepare the pesto. Add the garlic cloves and pine nuts to the bowl of a food processor and pulse until finely chopped.
3. Add the chopped tomato and fresh basil leaves to the food processor. Pulse again until the are well combined.
4. With the food processor running, slowly stream in the olive oil until the pesto becomes smooth and creamy.
5. Transfer the pesto to a bowl and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Drain the cooked pasta, reserving about 1/4 cup of the pasta water.
7. In a large bowl, toss the hot pasta with half of the fresh pesto, adding a splash of reserved pasta water if needed to help the sauce coat the noodles. Serve immediately.
Nutritional Information
• Serves: 2
• Cost Per Serving: $2.33
• Serving Size: 1 cup
• Calories: 479
• Fat: 34g
• Carbohydrates: 34g
• Protein: 13g
• Fiber: 5g
• Sugar: 3g
• Sodium: 219mg
Pro Tips
• For a deeper, nuttier flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the food processor.
• Always reserve a small amount of the starchy pasta water before draining. It’s the secret to creating a silky, emulsified sauce that clings perfectly to the pasta.
• To make this recipe vegan, simply substitute the Parmesan cheese with an equal amount of nutritional yeast or a high-quality vegan Parmesan alternative.
• Store leftover pesto in an airtight container in the refrigerator. Pour a thin layer of olive oil over the top to prevent browning and keep it fresh for up to one week.
FAQ
Q: How can I make this tomato pesto recipe vegan
A: To make this dish completely vegan, simply substitute the Parmesan cheese with an equal amount of nutritional yeast for a cheesy, savory flavor. You can also use your favorite store-bought vegan Parmesan alternative.
Q: Can I make this pesto without pine nuts
A: Absolutely! For a nut-free version, you can substitute the pine nuts with raw sunflower seeds or pumpkin seeds (pepitas). If you don’t have a nut allergy, walnuts or almonds also work well for a different flavor profile.
Q: How can I add more protein to this vegetarian pasta dish
A: To boost the protein, you can add a cup of chickpeas or white beans (like cannellini) when you toss the pasta with the sauce. Using a protein-fortified or legume-based pasta is another excellent option.
Q: How do I store leftover tomato pesto
A: Store any leftover pesto in an airtight container in the refrigerator for up to one week. To keep it fresh and prevent browning, pour a thin layer of olive oil over the surface before sealing the container.
