Ingredients
Scale
- 1 pound trenette pasta
- 1/2 cup basil pesto
- 1/4 cup grated Parmigiano-Reggiano
- 1 cup cherry tomatoes, halved
- 2 tablespoons pine nuts
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook trenette until al dente. Reserve 1/2 cup cooking water, then drain.
- In a large serving bowl, toss hot pasta with pesto, adding reserved water a little at a time to emulsify the sauce.
- Fold in cherry tomatoes and pine nuts. Season with salt and pepper.
- Gently finish with Parmigiano-Reggiano and a drizzle of olive oil. Serve warm.
Notes
- Tip: Reserve pasta water to loosen the sauce if needed.
- For extra brightness, stir in a few torn basil leaves at the end.
- Optional: add grilled shrimp or roasted zucchini for added protein.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Method: Boiling, tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 10 mg
