This is the perfect pasta recipe that works as a side dish or quick lunch recipe. Stuffed pearl onions with basil pesto and oven-roasted cherry tomatoes makes this dish extra special.

Orecchiete Pasta With Basil Pesto Stuffed Pearl Onions [Vegan]






Cooking Time




  • 2 cups pearl onions peeled
  • 1/4 cup basil pesto for stuffing the pearl onions
  • 2 cups cherry tomatoes
  • 2 cups Orecchiette pasta
  • 3 tablespoons basil pesto for the pasta
  • Water to cook the pasta. Save 1/4 cup before you drain the pasta.


  1. Preheat oven to 400°F.
  2. Make a cross cut on the onions, making sure that you keep them intact.
  3. Using a espresso spoon (or any tiny spoon) to stuff the onions with the basil pesto.
  4. When all the onions have been stuffed, add them to a bowl.
  5. Add the tomatoes and any remaining pesto from the 1/4 cup used to stuff the onions. Very gently mix the onions and tomatoes.
  6. Spread them out on a baking sheet and place in the oven.
  7. Roast them for 25 minutes.
  8. While they are roasting, cook the pasta, if not previously cooked. (About 2 cups of uncooked Orecchiette)
  9. Drain the pasta but save about a 1/4 cup of the water.
  10. When the onions and tomatoes have finished roasting, remove from the oven and let them cool to touch.
  11. Add them to the pasta and include any roasting juices in the baking tray.
  12. Add the saved water and 3 tablespoons of basil pesto.
  13. Mix well, but, be gentle when mixing.
  14. Serve immediately.


This recipe works great with really al-dente orecchiette pasta. You can get fancy with this pasta by adding lemon rinds during the roasting process. Try adding onions, red bell peppers, or zucchini.


Nutritional Information

Per Serving: Calories: 349 | Carbs: 67g | Fat: 11g | Protein: 9g | Sodium: 238mg | Sugar: 2g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.