Pasta with Roasted Tomatoes and Almond Pesto
This Pasta with Roasted Tomatoes and Almond Pesto recipe combines the sweetness of roasted tomatoes with the rich, nutty flavor of almond pesto, creating a delightful Mediterranean-inspired dish that's both satisfying and nutritious.
Equipment
- Oven
- Baking sheet
- Food processor
- Large pot
- Colander
- Mixing bowls
Ingredients
Roasted Tomatoes
- 2 lbs cherry tomatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Almond Pesto
- 1 cup almonds, toasted
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced
Pasta
- 1 lb whole wheat pasta
- Salt for pasta water
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt and black pepper. Roast in the oven for 25-30 minutes until they are soft and slightly caramelized.
- While the tomatoes are roasting, prepare the almond pesto. In a food processor, combine the toasted almonds, fresh basil leaves, and garlic. Pulse until coarsely chopped. Gradually pour in the olive oil while the processor is running, until the mixture becomes a smooth paste. Add the grated Parmesan cheese and lemon juice, and pulse until well combined. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Once the pasta is cooked and drained, return it to the pot. Add the almond pesto and toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Gently fold in the roasted tomatoes, being careful not to break them up too much.
- Serve immediately, garnished with additional grated Parmesan cheese and a few basil leaves if desired.
Notes
To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, until fragrant and lightly browned.
Whole wheat pasta is recommended for its nutritional benefits, including higher fiber content, but you can substitute with your preferred type of pasta.
For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat gently before serving.