If you’re searching for a meal that truly delivers on both comfort and wow-factor, this Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle is going to become your new obsession. Imagine sweet, blistered cherry tomatoes pair up with roasted garlic and crunchy toasted almonds, then get whirled into a lush pesto that clings lovingly to every strand of silky tagliatelle. A punch of Parmesan, olive oil, and a gentle whisper of red pepper gives this dish layers of flavor, color, and aroma. It’s a showstopper that’s easy enough for a weeknight but special enough to highlight at your next dinner party. Trust me: this is a dish you’ll find yourself craving often.
Ingredients You’ll Need
The beauty of Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle lies in how just a handful of simple ingredients join forces to create something extraordinary. Every element, from juicy tomatoes to crunchy almonds, has a role to play in making the dish pop with texture, color, and deep, roasted flavor.
- Fresh tagliatelle (12 ounces): Choose fresh pasta for that irresistibly tender bite that soaks up every bit of pesto.
- Cherry tomatoes (1 pint): These little jewels turn unbelievably sweet and jammy in the oven—totally worth it!
- Garlic cloves, unpeeled (6): Roasting softens garlic into a mellow, caramelized treat that brings deep flavor minus the harshness.
- Whole almonds (1/3 cup): Toasted in the oven, these give a nutty crunch and heartiness to the pesto.
- Olive oil (1/3 cup, divided): Splurge on your good bottle—olive oil ties everything together, lending silkiness and richness.
- Parmesan cheese, grated (1/4 cup): Salty, nutty Parmesan balances out the tomatoes and rounds each mouthful beautifully.
- Tomato paste (1 tablespoon): Adds an extra pop of concentrated tomato umami to the pesto.
- Red pepper flakes (1/2 teaspoon, optional): For those who like a little spark, this gives a gentle heat—add or skip as you wish!
- Salt and black pepper: Essential to bring out every flavor note in the dish.
- Fresh basil leaves (for garnish): Torn basil on top adds a burst of color and that wonderful herbal aroma right at the end.
How to Make ic & Almond Pesto with Fresh Tagliatelle
Step 1: Roast the Tomatoes, Garlic, and Almonds
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, scatter your cherry tomatoes, unpeeled garlic cloves, and whole almonds in a single layer. Drizzle them with 2 tablespoons of olive oil and a generous sprinkle of salt and pepper. Give everything a little toss, then roast in the hot oven for 20 to 25 minutes. You’ll know it’s done when the tomatoes have burst and look jammy, garlic turns golden and fragrant, and the almonds are toasty and aromatic.
Step 2: Blend the Pesto
Let the roasted ingredients cool just enough to handle. Squeeze the now-soft garlic out of its skins and pop it into your food processor, along with the roasted tomatoes, almonds, tomato paste, Parmesan, red pepper flakes (if using), and remaining olive oil. Blitz everything together until the mixture is mostly smooth; if it feels thick, add a splash of water to loosen things up. Taste and adjust salt and black pepper—this is your chance to fine-tune!
Step 3: Boil the Tagliatelle
Bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook just until al dente, following the package directions (usually just 2 to 3 minutes for fresh!). Before draining, scoop out about 1/2 cup of the starchy pasta water—it’s liquid gold for your sauce.
Step 4: Toss Pasta and Pesto
Return the drained pasta to the pot and immediately add all that gorgeous roasted tomato, garlic & almond pesto. Pour in a splash of reserved pasta water and toss everything gently—a pair of tongs works wonders here. The pasta water will help the pesto cling beautifully to every strand, giving you a lush, saucy finish. Add more water as needed until it’s just perfect.
Step 5: Serve and Garnish
Divide the Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle among bowls or plates. Shower each serving with extra Parmesan and as many fresh basil leaves as your heart desires. The scent as you bring it to the table will have everyone ready to dive in.
How to Serve ic & Almond Pesto with Fresh Tagliatelle
Garnishes
A generous dusting of grated Parmesan and a scatter of torn fresh basil leaves add beauty and a burst of flavor to each plate. Want a pop of color? Try a sprinkle of finely chopped toasted almonds or even a pinch of extra red pepper flakes for those who like a bit of drama.
Side Dishes
Pair this vibrant pasta with a crisp green salad tossed in lemony vinaigrette, or serve it alongside roasted asparagus or steamed broccolini for a little veggie crunch. Warm, crusty bread is a must for mopping up any remaining pools of that addictive pesto.
Creative Ways to Present
For date night, twirl the ic & Almond Pesto with Fresh Tagliatelle into elegant nests and plate in shallow bowls, topped with a single basil sprig. Feeding a crowd? Serve family style in a big rustic platter. As a twist, garnish with roasted cherry tomatoes left whole for a stunning burst of color and texture.
Make Ahead and Storage
Storing Leftovers
Leftover ic & Almond Pesto with Fresh Tagliatelle keeps beautifully for up to 5 days in the refrigerator. Store in an airtight container, and toss with a teaspoon of olive oil before sealing to maintain that creamy texture.
Freezing
The roasted tomato pesto itself freezes perfectly! Spoon extras into an ice cube tray or small containers and freeze for up to two months. Thaw in the fridge overnight, then toss with freshly cooked pasta for an instant dinner winner.
Reheating
To reheat, warm your pasta gently in a pan over low heat, adding a splash of water or extra olive oil to refresh the sauce. Stir frequently and avoid high heat to keep the pesto vibrant and smooth.
FAQs
Can I use dried tagliatelle instead of fresh?
Absolutely! Dried tagliatelle works well if fresh isn’t available—just cook it a minute less than the package instructions for that perfect al dente finish.
What can I use instead of almonds for a nut-free version?
Roasted sunflower seeds or pumpkin seeds make a fabulous swap for almonds in this ic & Almond Pesto with Fresh Tagliatelle, giving you a similar texture and equally nutty flavor without the allergens.
Is this recipe suitable for meal prep?
Definitely! You can roast and blend the pesto ahead of time, keep it chilled, and just cook the pasta fresh when you’re ready to eat. It’s a lifesaver for busy weeks.
How do I make this dish gluten-free?
Simply use your favorite gluten-free tagliatelle or pasta. The roasted tomato, garlic & almond pesto is already gluten-free, so it’s an effortless switch.
Can I make this vegan?
Of course! Swap the Parmesan for nutritional yeast or your favorite vegan cheese, and you’ll have a completely plant-based ic & Almond Pesto with Fresh Tagliatelle bursting with flavor.
Final Thoughts
If you’re in the mood to delight your tastebuds and bring a burst of Italian sunshine to your table, please give this ic & Almond Pesto with Fresh Tagliatelle a try. It’s simple, stunning, and guaranteed to bring instant joy to any meal—let this become your new go-to pasta recipe!
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ic & Almond Pesto with Fresh Tagliatelle Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle. A delicious blend of roasted tomatoes, garlic, almonds, and Parmesan cheese creates a creamy pesto sauce that coats every strand of tagliatelle pasta. Finished with fresh basil, this dish is a perfect harmony of savory and fresh flavors.
Ingredients
Fresh Tagliatelle Pasta:
12 ounces
Roasted Vegetables:
1 pint cherry tomatoes, 6 cloves garlic unpeeled, 1/3 cup whole almonds
Pesto Sauce:
1/3 cup olive oil, 1/4 cup grated Parmesan cheese, 1 tablespoon tomato paste, 1/2 teaspoon red pepper flakes (optional), salt and black pepper to taste
Garnish:
fresh basil leaves
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast Vegetables: Spread cherry tomatoes, garlic cloves, and almonds on the sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 20–25 minutes until tomatoes blister and almonds are golden.
- Prepare Pesto: Peel roasted garlic and blend in a food processor with tomatoes, almonds, tomato paste, Parmesan, red pepper flakes, and remaining olive oil until smooth.
- Cook Pasta: Cook tagliatelle until al dente, drain, reserving 1/2 cup pasta water.
- Combine: Toss pasta with pesto, thinning with pasta water as needed.
- Serve: Garnish with basil and extra Parmesan before serving.
Notes
- This pesto can be made ahead and stored in the refrigerator for up to 5 days.
- For a nut-free version, substitute sunflower seeds or pumpkin seeds for almonds.
- Whole wheat or gluten-free tagliatelle can also be used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 25 mg
