• Prep Time 40 minutes
  • Cook Time 15 minutes
  • Serving For 2 people
  • Difficulty Easy

Recipe Description

In this ‘3 Recipes with Cherry Tomatoes’ series, this pasta recipe is great for times when you’re craving a light yet tasty meal. The addition of cherry tomatoes adds depth and a pop of freshness!

Recipe Ingredient

  • Pesto Ingredients:
  • 30g Sweet Basil Leaves
  • 30g Baby Spinach
  • 1/2 nos Lemon Juice
  • 70g soaked Cashew Nuts
  • 50g Olive Oil
  • 2 cloves Garlic
  • pinch of salt and black pepper
  • Other Ingredients:
  • 200g Fusilli Pasta
  • Salt to boil pasta water
  • Water for boiling pasta
  • 120g fresh Cherry Tomatoes (cut into halves or quarters)
  • 1Tbsp oven-dried cherry tomatoes (roughly chopped)
  • 1/2 pack rocket/arugula leaves


  1. Bring a large pot of salted water to boil, and cook the fusilli pasta until al dente.
  2. Meanwhile, blend all the pesto ingredients till smooth and set aside. Gradually add a little water to blend if you need to.
  3. Once the pasta is ready, save 1/4 cup of the pasta liquid aside and drain the rest of the pasta water.
  4. Incorporate the pesto and the 1/4 cup of the pasta liquid with the cooked fusilli.
  5. Lastly, add the oven dried and fresh cherry tomatoes along with the arugula leaves. Mix till well combined and serve!

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