Cherry Tomato Pesto Pasta | A Unique and Creamy Twist

This isn’t your classic pesto — it’s better. Sweet cherry tomatoes blended with basil, ricotta, and Parmigiano create a sauce that’s light, creamy, and totally addictive. Ready in minutes, it’s the perfect weeknight dish when you want real flavour fast!

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About This Dish

This cherry tomato pesto is a modern Italian twist that combines the freshness of tomatoes with the creamy richness of ricotta. The result? A lighter, silkier sauce that still gives you that signature basil aroma — all in under 10 minutes. No cooking required, unless you prefer it warm!

What I Used (Serves 2)

Metric shown first; US measurements in parentheses.

Pasta (any shape):	220 g (≈ 8 oz)
Cherry tomatoes:	10 pieces (≈ 1 cup)
Fresh basil:	1 handful (≈ 10–12 leaves)
Fresh ricotta:	1 tbsp (≈ 15 g / 0.5 oz)
Extra virgin olive oil:	1 tbsp (≈ 15 ml / 0.5 fl oz)
Parmigiano Reggiano (grated):	50 g (≈ 1.8 oz / ½ cup)
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 10 mins | Total: ~15 mins

Step 1: Blend cherry tomatoes, basil, ricotta, olive oil, Parmigiano, and salt together until smooth and creamy.
Step 2: Toss the pesto with freshly cooked al dente pasta until fully coated.
Step 3: Serve immediately at room temperature, or heat the pasta in a pan over low flame for 2 minutes to thicken and warm the sauce.
Step 4: Finish with extra Parmigiano and fresh basil leaves for garnish.

Tucci’s Tips

Use ripe cherry tomatoes — the natural sweetness balances the basil beautifully.

If you prefer a thicker sauce, add more ricotta or Parmigiano while blending.

To make it vegan, substitute ricotta and Parmigiano with soaked cashews and nutritional yeast.

Variations

Spicy: Add a pinch of chilli flakes for a kick.
Nutty: Blend in a few toasted almonds or pine nuts for a richer pesto texture.
Herby: Replace half the basil with baby spinach or rocket for a milder, earthy note.

Did You Know?

Historical Fact: Pesto originated in Genoa, Italy, and traditionally includes basil, garlic, pine nuts, cheese, and olive oil. This version modernizes it with cherry tomatoes and ricotta for a lighter, summery twist.

Fun Fact: In Italian, “pesto” means “to pound” — referring to the mortar and pestle once used to grind the ingredients by hand.

Share Your Dish!

Did you make this creamy twist on pesto? Share your Cherry Tomato Pesto Pasta on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Keep leftover sauce in an airtight container in the fridge for up to 2 days. Stir before use and add a touch of olive oil to refresh the texture.

Can it be frozen? Yes — freeze the pesto (without cheese) in portions for up to 2 months. Defrost and add Parmigiano before serving.

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