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96% would make again

Pesto Garden Pasta For The Whole Family

Tasty Team

Under 30 minutes

Under 30 minutes


for 6 servings

Pesto Sauce

  • 2 cups fresh basil leaves (80 g)
  • ½ cup olive oil (120 mL)
  • ½ cup grated parmesan cheese (55 g)
  • 1 tablespoon almond butter
  • 1 tablespoon lemon juice
  • 2 cloves garlic, smashed
  • 2 teaspoons lemon zest
  • kosher salt, to taste
  • pepper, to taste


  • kosher salt, to taste
  • 4 cups pasta (800 g), short, such as farfalle or penne
  • 1 cup grape tomato (200 g), halved
  • 1 cup yellow cherry tomato (200 g), halved
  • ¼ cup red onion (35 g), sliced
  • 8 oz mozzarella ball (225 g), drained

Nutrition Info

    Calories 744
    Fat 31g
    Carbs 88g
    Fiber 5g
    Sugar 6g
    Protein 26g

Estimated values based on one serving size.


  1. Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
  2. Cook the pasta according to the package instructions.
  3. Drain and transfer the pasta to a large serving bowl.
  4. Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
  5. Pour the pesto sauce over the pasta.
  6. Toss the ingredients together.
  7. Serve warm in a bowl.
  8. Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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