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pesto pasta on a white plate with a black fork, a grey pot and pesto jar in the background
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5 from 3 votes

Tomato Ricotta Pesto Pasta

A simple pesto pasta recipe made with tomato ricotta pesto, balsamic burst cherry tomatoes, and topped with the most addicting lemony panko bread crumbs. The perfect dinner made with a few pantry staples and lots of love.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: pasta recipe, pesto pasta
Servings: 6
Calories: 466kcal
Author: Jordan

Ingredients

Pasta

  • 1 pound bucatini pasta
  • 6 ounces Filippo Berio Tomato Ricotta Pesto
  • romano cheese, to taste

Balsamic Burst Cherry Tomatoes

  • 1 cup cherry tomatoes
  • 2 tablespoons Filippo Berio Classic Balsamic Vinegar
  • 1 tablespoon Filippo Berio Sauteing Olive Oil
  • 3 cloves of garlic, minced
  • pinch of sugar
  • 1 tablespoon fresh chopped basil, more for garnish
  • 1 tablespoon fresh thyme
  • 1 shallot, sliced
  • salt and pepper, to taste

Lemony Panko Bread Crumbs

Instructions

Pasta

  • Cook the pasta according to package instructions. When finished, scoop out 1 cup of the pasta water and drain the pasta using a colander.
  • Transfer the pasta back into the pot and mix in the tomato ricotta pesto. Add about 1/4 of a cup of pasta water at a time to thin out the sauce to your liking.

Lemony Panko Bread Crumbs

  • While the pasta is cooking, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, stirring occasionally, until the panko is toasted. Right before removing it from the heat, add lemon juice from half the lemon.

Balsamic Burst Cherry Tomatoes

  • Using the same skillet you used for the lemony panko, add 1 tbsp of olive oil and heat over high heat. Once the pan is scorching hot add all the tomato ingredients except for the balsamic vinegar. The tomatoes will sizzle right away so it's best to cover them with a splatter guard. Let them cook for 4-5 minutes until the tomatoes begin to burst, stirring occasionally. Right before removing them from the heat, add the balsamic vinegar, stir, and transfer to a plate.

Bring It All Together

  • Add the tomatoes and the panko to the pot with the pasta, mix, and divide between plates. Garnish with fresh chopped basil and freshly shredded romano cheese.

Notes

  • If you plan on having leftovers, only mix in the panko bread crumbs with the pasta you are eating right away. I always have leftovers, so I like to keep my panko bread crumbs in a Weck tulip jar like this one.
  • The tomatoes are going to pop and sizzle the second you put them in the pan, so you’ll definitely want to use a splatter guard. I like these better than using a lid because they allow the steam to escape.
  • Nutrition information is approximate and was calculated using a recipe nutrition label generator.

Nutrition

Calories: 466kcal | Carbohydrates: 69g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 276mg | Fiber: 4g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 2mg