Pea Pesto Pasta With Roasted Tomatoes

This pea pesto pasta with roasted tomatoes is an easy and delicious vegetarian meal. It’s sure to please everyone for lunch or dinner!


  • 1 pint cherry tomatoes
  • 4 cloves garlic, sliced
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 8 oz fusilli pasta, or similar shape

Pea Pesto

  • 1 cup cooked green peas
  • 1 cup fresh basil
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 1/3 cup toasted pine nuts
  • 1/2 tsp salt
  • 1/3 cup grated parmesan cheese
  • 1/4 cup olive oil


  1. Preheat oven to 400F. Toss tomatoes and sliced garlic in olive oil, plus a shake of salt and pepper. Roast them on a baking sheet for 15 minutes, tossing once halfway through.
  2. While tomatoes are in the oven, prepare the pesto. Add peas, basil, lemon juice, garlic, pine nuts, and salt to a food processor. Pulse several times until well combined. Add parmesan cheese and pulse a few times more to combine. Slowly drizzle in olive oil while blending, until desired consistency is reached. You may need to scrape down the edges of the bowl a few times.
  3. Prepare pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
  4. Add a heaping 1/2 cup of pesto to a small bowl and whisk with 3-4 tbsp pasta water to thin out. Then, toss the pasta and roasted tomatoes in the pesto.
  5. Serve immediately.


  • You will have some leftover pesto – use it for another pasta dish, spread it onto a sandwich, top your eggs with it, or freeze for later use.
  • Store in an airtight container in the fridge for up to 5 days.

Keywords: pea pesto pasta, pea pesto, vegetarian