Description

Experience the vibrant flavors of summer with this Whole Wheat Summer Pesto Pasta! This dish combines the nutty goodness of whole wheat pasta with a fresh, aromatic pesto made from basil, garlic, and pine nuts. Tossed with juicy cherry tomatoes, it’s perfect for family gatherings or a quick weeknight meal. Serve it warm or chilled as a refreshing pasta salad to make every occasion special.

Ingredients

Scale

8 oz whole wheat pasta
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
2 cloves garlic
1/2 cup extra virgin olive oil
Juice of 1 lemon (about 2 tbsp)
1 cup cherry tomatoes, halved
Salt and pepper, to taste

Instructions

Cook the whole wheat pasta in salted boiling water until al dente; drain and set aside.
In a food processor, blend basil, toasted pine nuts, garlic, and Parmesan until finely chopped.
With the processor running, slowly add olive oil until smooth; mix in lemon juice and season with salt and pepper.
In a large bowl, combine cooked pasta with pesto sauce; stir to coat all noodles.
Gently fold in halved cherry tomatoes.
Serve immediately or chill for later as a refreshing pasta salad.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (200g)
Calories: 450
Sugar: 3g
Sodium: 220mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 6g
Protein: 14g
Cholesterol: 10mg

Keywords: Substitute walnuts or almonds for pine nuts if desired. Add seasonal vegetables like zucchini or bell peppers for extra nutrition. Store leftovers in an airtight container in the fridge for up to three days.