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
