Bring a large pot of salted water to a rolling boil and add your pasta. Cook according to package directions until al dente—about 9 minutes. Reserve 1/4 cup pasta water before draining, then set the cooked pasta aside in a colander.

While the pasta cooks, toast pine nuts in a large skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and golden. Transfer to a food processor, letting the skillet cool slightly before returning it to the stovetop for the next step.

Add minced garlic to the food processor with toasted pine nuts, pulsing until roughly combined. Pour in fresh basil leaves, half the Parmesan cheese, lemon juice, salt, and black pepper, pulsing until you reach a coarse, chunky consistency.

Stream in extra virgin olive oil slowly while pulsing until the weeknight pesto pasta recipe reaches your desired texture—some prefer it chunky, others smoother. Scrape down the sides and pulse once more, then transfer the pesto to your warm skillet over medium-low heat.

Add halved cherry tomatoes and butter to the pesto in the skillet, stirring gently for 2-3 minutes until tomatoes soften slightly and release their juices. The sauce should smell absolutely incredible at this point—warm, herbaceous, and inviting.

Pour the hot drained pasta directly into the skillet with the easy pesto dinner sauce, then add reserved pasta water one tablespoon at a time while tossing gently. The starch in the pasta water helps the sauce cling to each noodle, creating that restaurant-quality coating.

Toss for another minute until every strand gleams with green sauce and tomatoes are distributed throughout. Remove from heat and stir in fresh parsley, red pepper flakes, and remaining Parmesan cheese for brightness and finishing sophistication.