This is an easy weeknight meal that is barely a recipe. I’m posting it mainly to record our method and additional ingredients that brighten the dish. We love Severino pesto (available at Whole Foods in 6.5 oz containers), Sartori shredded parmesan, and grape tomatoes.
First, cook 1 lb pasta (we prefer gemelli or penne) until al dente. Before draining, save 1 cup pasta water and set aside. Drain, but do not rinse, and return the drained pasta to the pasta pot.
Second, while the pasta is still hot, fold in 1 Tbsp pasta water, 6 heaping Tbsp (approx. 1/3 of a cup, or 6 oz) pesto, 1/4 cup shredded parmesan, and 1/2 tsp crushed red pepper. Taste and adjust pesto and parmesan as needed. Add juice from 1/2 lemon. Season with kosher salt and black pepper to taste.
Just before serving, scoop the pesto pasta in a mixing bowl, then fold in 2 cups grape tomatoes. Then divvy up into bowls. (Sept. 2026)
