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Flavorful Pesto Genovese Linguine Recipe with Roasted Cherry Tomatoes and Burrata for Easy Homemade Italian Dinner

pesto Genovese linguine - featured image
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A simple and vibrant Italian comfort food featuring linguine tossed with fresh Genovese pesto, sweet roasted cherry tomatoes, and creamy burrata cheese. Ready in about 25 minutes, perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 12 oz linguine pasta
  • 2 cups fresh basil leaves, packed, washed and dried
  • 2 cups roasted cherry tomatoes, halved
  • ⅓ cup extra virgin olive oil
  • ⅓ cup toasted pine nuts
  • ½ cup freshly grated Parmesan cheese
  • 2 large garlic cloves, peeled
  • Salt to taste
  • Freshly ground black pepper to taste
  • 8 oz burrata cheese, torn into pieces
  • 1 cup additional cherry tomatoes for roasting with olive oil, salt, and pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss 2 cups of halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly and roast for 20-25 minutes until soft and caramelized at the edges.
  2. While tomatoes roast, bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, usually 9-11 minutes. Reserve about ½ cup (120 ml) of pasta water before draining.
  3. Make the pesto: In a food processor, combine 2 cups fresh basil leaves, ⅓ cup toasted pine nuts, 2 garlic cloves, ½ cup grated Parmesan, and ⅓ cup extra virgin olive oil. Pulse until smooth but still a bit textured. Add salt and pepper to taste. If too thick, add reserved pasta water a tablespoon at a time until silky.
  4. Toss the cooked linguine in a large bowl with the pesto. Add the roasted cherry tomatoes and mix gently. If dry, splash in reserved pasta water to loosen. The pasta should be glossy and evenly coated.
  5. Plate the pasta and top with torn burrata cheese. Finish with a drizzle of olive oil and a few extra basil leaves for garnish. Serve immediately.

Notes

If pesto tastes bitter, reduce garlic or toast pine nuts longer. Use gluten-free pasta for gluten-free option. For dairy-free, substitute Parmesan with nutritional yeast and omit burrata or use vegan cheese. Tear burrata gently just before serving for best texture. Save pasta water to adjust sauce consistency.

Nutrition

Keywords: pesto linguine, Genovese pesto, roasted cherry tomatoes, burrata, Italian dinner, easy pasta recipe, homemade pesto, quick pasta, vegetarian pasta

Find it online: https://snappyspoon.com/flavorful-pesto-genovese-linguine-recipe-with-roasted-cherry-tomatoes-and-burrata-for-easy-homemade-italian-dinner/