Gnocchi Pesto Pasta with Cherry Tomatoes 🍅 The Vivaldi Way!

Ingredients

• 200 g Spaghetti (dry, broken in half for easier handling)
• 1 cup Cherry Tomatoes (halved)
• 2 tbsp Unsalted Butter (cut into small pieces)
• 2 cloves Garlic (minced)
• 1 tbsp Extra Virgin Olive Oil (for sautéing)
• 4 tbsp Pesto (store‑bought or homemade, basil‑based)
• to taste Sea Salt
• to taste Freshly Cracked Black Pepper
• 2 tbsp Parmesan Cheese (freshly grated, optional)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the spaghetti and cook al dente according to package directions, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Prep Tomatoes

   While the pasta cooks, rinse the cherry tomatoes and slice each in half on the cutting board.

   Time: PT2M

3. Sauté Garlic and Tomatoes

   Heat the skillet over medium heat, add olive oil and butter. Once butter melts, add minced garlic and sauté for 30 seconds until fragrant. Add the halved tomatoes, a pinch of salt and cracked pepper, and cook gently for 3‑4 minutes, just until they soften slightly but do not brown.

   Time: PT4M

   Temperature: Medium

4. Combine Pasta and Sauce

   Drain the pasta and add it directly to the skillet with the tomatoes. Toss to combine, then add the pesto and a splash (about ¼ cup) of the reserved pasta water. Stir quickly to coat the noodles, creating a creamy emulsion.

   Time: PT3M

   Temperature: Medium

5. Finish and Serve

   Remove the skillet from heat, sprinkle grated Parmesan if using, and give a final toss. Plate the pasta, drizzle any remaining sauce from the pan, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

60g

Fat

15g

Fiber

3g