• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound Fusilli
  • 1 pound cherry tomatoes
  • 1 clove garlic, thinly sliced
  • 1/4 cup olive oil
  • 1 cup prepared Pesto Genovese
  • Parmigiano Cheese, grated

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  1. Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the garlic in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt to taste.
  2. Mix in the Pesto Genovese. Remove from heat.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into pesto mixture. Serve immediately with a sprinkle of Parmigiano.