If you’re craving a fresh, vibrant pasta dish that celebrates summer in every bite, this Yellow Tomato Pasta With Pesto Recipe is an absolute must-try. Bright yellow tomatoes bring a sunny sweetness and beautiful color to the plate, while the rich basil pesto gives it that irresistible herbaceous punch. Tossed with just the right amount of olive oil, garlic, and Parmesan, this meal is both light and deeply satisfying. Whether you’re cooking for a quick weeknight dinner or impressing friends at your next gathering, this pasta recipe promises flavors that feel as warm as a sunny afternoon.
Ingredients You’ll Need
The magic of this Yellow Tomato Pasta With Pesto Recipe lies in its simplicity—each ingredient plays a vital role in building layers of flavor and color. You don’t need a laundry list of items to create something truly delicious and comforting.
- 12 ounces pasta (spaghetti or fettuccine): Choose your favorite shape to soak up all the lovely sauce.
- 1 tablespoon olive oil: Adds a silky richness and helps gently cook the garlic and tomatoes.
- 3 garlic cloves (minced): Brings fragrant depth and a touch of warmth to every bite.
- 2 cups yellow cherry or grape tomatoes (halved): These golden gems deliver sweetness and vibrant color that make the dish pop.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle kick that balances the sweetness of the tomatoes.
- 1/3 cup basil pesto: Whether store-bought or homemade, this is the herbal heart of the sauce.
- 1/4 cup grated Parmesan cheese: A nutty, savory finish that brings creaminess and umami.
- 1/4 cup reserved pasta water: Helps loosen the sauce and cling to the noodles for perfect coating.
- Fresh basil leaves for garnish (optional): Adds a fresh, aromatic touch just before serving.
How to Make Yellow Tomato Pasta With Pesto Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil, then cook your pasta until it’s perfectly al dente—firm but tender to the bite. Be sure to reserve a quarter cup of that starchy pasta water before draining because this little trick will help create a silky sauce that clings beautifully to every strand.
Step 2: Sauté Garlic and Tomatoes
In a large skillet warmed over medium heat, drizzle in the olive oil to shimmer, then add your minced garlic. Let it cook for about 30 seconds until it turns fragrant, but keep a close eye so it doesn’t brown. Next, toss in the halved yellow tomatoes with salt and pepper. Stir occasionally as the tomatoes soften and begin to gently burst, releasing their sweet juices—this process takes about 5 to 7 minutes and fills your kitchen with an irresistible aroma.
Step 3: Stir in Pesto and Pasta Water
Once the tomatoes are luscious and slightly saucy, spoon in the basil pesto and pour the reserved pasta water into the skillet. Stir everything together until you have a light, vibrant sauce that ties all the flavors harmoniously. This step creates the perfect balance of herbaceous, sweet, and savory all in one pan.
Step 4: Combine Pasta and Finish with Cheese
Add your cooked pasta directly into the skillet, tossing it gently to coat every noodle in that irresistible yellow tomato pesto sauce. Finish by sprinkling freshly grated Parmesan cheese and giving everything one final toss to melt the cheese slightly, creating a rich and creamy finish you won’t be able to resist.
How to Serve Yellow Tomato Pasta With Pesto Recipe
Garnishes
Fresh basil leaves scattered on top add a bright, herbal aroma and a beautiful pop of green that contrasts perfectly with the golden pasta. A little extra Parmesan cheese or even a drizzle of good-quality olive oil can elevate this dish to the next level right before serving.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a simple garlic bread to soak up every last bit of the pesto sauce. For a heartier meal, grilled chicken or shrimp make excellent companions without overpowering the delicate flavors.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls garnished with microgreens or toasted pine nuts. You could even try layering the pasta in a clear glass serving dish to showcase the sunny yellow color and fresh herbs—it makes for a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Yellow Tomato Pasta With Pesto Recipe in an airtight container in the refrigerator for up to 2 days. The flavors will deepen overnight, though the fresh basil garnish is best added just before serving again.
Freezing
This pasta dish doesn’t freeze particularly well due to the fresh tomato and pesto components, which can separate and lose their vibrant texture when thawed. It’s best enjoyed fresh or within a couple of days refrigerated.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or extra olive oil if needed, to loosen the sauce and prevent it from drying out. Microwaving is also fine but do it in short bursts to keep the pesto fresh and prevent the pasta from becoming mushy.
FAQs
Can I use red tomatoes instead of yellow?
Absolutely! While yellow tomatoes add a unique sweetness and color, red tomatoes will work just fine and give you a more classic tomato flavor. Just keep in mind the color of the dish will change.
Is this recipe vegan?
To make this recipe vegan, simply use a dairy-free pesto and omit the Parmesan cheese or substitute with a vegan cheese alternative. It’s easy to adjust without losing flavor.
What type of pesto is best for this recipe?
A traditional basil pesto pairs beautifully, but feel free to experiment with variations like arugula or spinach pesto if you want to mix up the flavor. Just make sure it’s fresh and vibrant.
Can I add protein to this dish?
Yes! Grilled chicken, sautéed shrimp, or even white beans are wonderful additions that turn this pasta into a more substantial meal while complementing the pesto and tomato flavors.
How do I make homemade pesto for this recipe?
To make simple homemade pesto, blend fresh basil leaves, garlic, pine nuts (or walnuts), Parmesan cheese, olive oil, and a pinch of salt until smooth. It’s fresh, bright, and a perfect match for the yellow tomatoes.
Final Thoughts
This Yellow Tomato Pasta With Pesto Recipe is such a joyful celebration of fresh, wholesome ingredients coming together in an easy, satisfying dish. It’s perfect for those days when you want something quick yet special to brighten your table and your mood. I can’t wait for you to try it and share it with your loved ones because this pasta truly feels like a little sunshine on a plate.
Print
Yellow Tomato Pasta With Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A vibrant and flavorful Yellow Tomato Pasta with Pesto that combines al dente pasta, sweet yellow cherry tomatoes sautéed with garlic, and a fragrant basil pesto sauce. This Italian-inspired vegetarian dish is quick to prepare, perfect for a light summer dinner, and can be easily adapted to suit gluten-free or dairy-free diets.
Ingredients
Main Ingredients
- 12 ounces pasta (such as spaghetti or fettuccine)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups yellow cherry or grape tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Fresh basil leaves for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water to use later in the sauce.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Cook Tomatoes: Add the halved yellow tomatoes to the skillet along with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally until the tomatoes soften and begin to burst, releasing their juices.
- Make Sauce: Stir in the basil pesto and the reserved pasta water. Mix well until a light, flavorful sauce forms that coats the tomatoes and garlic.
- Toss Pasta: Add the drained pasta directly into the skillet with the sauce. Toss thoroughly to ensure the pasta is evenly coated with the pesto-tomato mixture.
- Add Cheese & Serve: Sprinkle the grated Parmesan cheese over the pasta and stir to combine. Garnish with fresh basil leaves if desired and serve warm immediately.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Add grilled chicken or shrimp for additional protein.
- For a dairy-free version, substitute vegan pesto and omit the Parmesan cheese.
- Yellow tomatoes offer a milder, less acidic flavor compared to red tomatoes, making this dish subtly sweet and bright.
