Pesto Pasta is a fast weeknight meal that comes together in less than 30 minutes! You can prepare the pesto while the pasta cooks, and add in any veggies you have on hand for a nourishing and comforting dish.
8ounceslinguine noodles(or any other variety; I use Banza brand)
1 tablespoonextra-virgin olive oil
1/2red onion, thinly sliced
1cupcherry tomatoes, sliced in half
1/2cup to 3/4 cupprepared pesto(Broccoli pesto is used in these photos)
1tablespoonsextra-virgin olive oil
salt and pepper
Bring a pot of salted water to a boil, and prepare the noodles according to the directions on the package. While you wait for the water to come to a boil, slice the red onion and tomatoes.
Once the pasta is cooking, prepare the pesto, if you haven't already. Add the pesto ingredients to a blender, and blend until smooth.
When the pasta is tender, reserve a 1/4 cup of the starchy cooking water, then drain the pasta. In a larges skillet over medium-high heat, add a tablespoon of olive oil and start sauteeing the red onion. It should soften in about 5 minutes, then add in the tomatoes and stir briefly. Season with 1/4 teaspoon of salt, as you stir the veggies.
When the veggies are as tender as you'd like them to be, add in the pasta, prepared pesto, and the cooking water to help thin-out the pesto sauce, if needed. Stir until everything is hot and evenly coated, then season with salt and pepper, to taste.
Nutrition information is for 1 of 4 servings, using a generic store-bought pesto sauce. This will vary dramatically, based on what kind of pesto you use. My pesto recipes are lower in calories, since they use less oil.