Parsley Pesto Pasta with Blistered Cherry Tomatoes
Fresh parsley transforms into a vibrant pesto that coats tender pasta, topped with sweet blistered grape tomatoes that release their juices into a glossy glaze. This bright, herbaceous dish offers a fresh twist on traditional basil pesto, with the parsley providing a clean, slightly peppery flavor that pairs beautifully with the caramelized tomatoes. Perfect for a weeknight dinner or casual entertaining, the optional fried egg adds richness and makes it a complete meal. The combination of fresh herbs, quality Parmesan, and simple technique creates restaurant-quality results at home.
Ingredients
Instructions
- 1
Rinse parsley and drain well, then pull leaves from stems and place in food processor with Parmesan, garlic, salt, and zest and juice from half the lemon
- 2
Pulse ingredients until finely chopped, then slowly add olive oil through spout while processor runs until smooth paste forms
- 3
Heat large skillet over medium flame and add olive oil, tilting to coat surface
- 4
Add tomatoes and cook, stirring occasionally, avoiding stirring too often to allow blistering
- 5
Cook until skins burst and tomatoes release juice that thickens into semi-sweet glaze, then season with salt and pepper
- 6
Bring large pot of water to boil and cook pasta according to package directions until al dente
- 7
Reserve small amount of starchy cooking water, then drain pasta and allow to cool slightly
- 8
Return pasta to pot with heat off, add pesto and toss to coat, adding reserved cooking water if too dry
- 9
Divide pasta among bowls and top with blistered tomatoes and sweet glaze from skillet
- 10
Top each bowl with fried egg if desired
Tips
Reserve pasta cooking water before draining as the starch helps bind the pesto to the pasta and prevents clumping.
Avoid stirring tomatoes too frequently while blistering to allow proper caramelization and development of the sweet glaze.
Let pasta cool slightly before adding pesto to prevent the heat from breaking down the fresh herb flavors.
Good to Know
Refrigerate leftover pasta up to 3 days. Store pesto separately up to 1 week.
Make pesto up to 1 week ahead. Blister tomatoes day of serving for best texture.
Serve immediately while pasta is warm and eggs are hot if using.
Common Mistakes
Don't overmix pesto or it becomes bitter from overprocessed herbs.
Don't add pasta water while pasta is too hot or pesto will wilt and lose color.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without eggs?
Absolutely, the eggs are optional. The pasta with pesto and blistered tomatoes is delicious on its own as a vegetarian meal.
What if I don't have a food processor?
Finely chop parsley, garlic, and lemon zest by hand, then mash with Parmesan, salt, and oil using a mortar and pestle or fork.
How long will leftover pesto keep?
Homemade pesto stays fresh in the refrigerator for up to 1 week when stored in an airtight container with plastic wrap pressed directly onto surface.