ic & Almond Pesto with Fresh Tagliatelle Recipe

Get ready to take your taste buds on a sun-drenched trip to Italy with this unbeatable ic & Almond Pesto with Fresh Tagliatelle! Sweet roasted cherry tomatoes and caramelized garlic blend with toasty almonds, punchy Parmesan, and the irresistible chew of fresh tagliatelle for a weeknight dinner that feels like a warm hug. With every forkful, you get bright, tangy, and nutty flavors in one swoon-worthy pasta bowl—honestly, it’s a dish I make whenever I want to impress without the stress.

this Recipe

Ingredients You’ll Need

This ic & Almond Pesto with Fresh Tagliatelle thrives on just a handful of pantry and fridge favorites. Each ingredient plays a starring role, delivering gorgeous color, crave-worthy flavor, or that perfect pasta texture.

• Cherry tomatoes (250 g): Roasting these brings out their intense sweetness and juicy character, forming the heart of the pesto.
• Garlic cloves (4, unpeeled): Roasted gently in their skins, garlic turns mellow and rich without a hint of bitterness.
• Extra virgin olive oil (3 tbsp plus extra): This liquid gold binds every element together and smooths out the pesto’s texture.
• Whole almonds (60 g): Toasted for nuttiness and crunch, these add depth and body to the sauce.
• Freshly grated Parmesan cheese (40 g): A salty, umami burst that makes the pesto unapologetically moreish.
• Red wine vinegar (1 tbsp): A pop of brightness that balances the sweet and savory ingredients.
• Salt (1 tsp): Lets all the big flavors shine without overpowering the dish.
• Freshly ground black pepper (½ tsp): Adds just the right amount of warmth and bite.
• Fresh tagliatelle pasta (250 g): The silky ribbons soak up every drop of the smoky pesto.
• Chopped fresh basil leaves (2 tbsp): For an aromatic finish and that signature pesto color.

How to Make ic & Almond Pesto with Fresh Tagliatelle

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 200°C (400°F). Pile the cherry tomatoes and unpeeled garlic cloves onto a baking tray, then drizzle with a generous tablespoon of olive oil. Roast for 20 minutes, or until the tomatoes are soft, slightly blistered, and oozing with flavor—this roasting step is the magic that makes your pesto extra special.

Step 2: Toast the Almonds

While the tomatoes and garlic roast, toss your almonds in a dry skillet over medium heat. Stir frequently for 4 to 5 minutes until they’re lightly golden and you can smell those toasty aromas. Toasting wakes up their flavor and gives the pesto a subtle crunch.

Step 3: Blend Up the Pesto

Once the garlic is cool enough to handle, pop the cloves out of their skins. Add the roasted tomatoes, peeled garlic, toasted almonds, freshly grated Parmesan, red wine vinegar, salt, pepper, and remaining olive oil to your food processor. Blend until smooth and creamy, scraping the sides as needed. You’re looking for a thick, spreadable consistency with a hint of nutty texture.

Step 4: Cook the Tagliatelle

Bring a big pot of salted water to a boil, then cook your fresh tagliatelle for 2 to 3 minutes, just until it reaches that perfect al dente bite. Fresh pasta cooks lightning-fast, so keep an eye out! Reserve about ¼ cup of the pasta cooking water before draining.

Step 5: Combine and Serve

Toss the steaming tagliatelle with your roasted ic & Almond Pesto, adding reserved cooking water a splash at a time until every ribbon of pasta is luxuriously coated. Pile into bowls, top with a flurry of fresh basil, and drizzle with a little more olive oil for good measure.

How to Serve ic & Almond Pesto with Fresh Tagliatelle

Garnishes

Sprinkle your finished dish with extra chopped fresh basil, a grating of Parmesan, and maybe even a few crushed toasted almonds for extra crunch. A finishing drizzle of high-quality extra virgin olive oil makes the flavors sing, and a little cracked black pepper is always a good idea.

Side Dishes

This ic & Almond Pesto with Fresh Tagliatelle pairs beautifully with a crisp green salad dressed simply, garlic-rubbed grilled bread, or roasted seasonal veggies. Think asparagus in the spring or sautéed zucchini in high summer to round out your Italian feast.

Creative Ways to Present

For a show-stopping dinner, twirl each serving into a pasta nest with tongs and top with a few roasted whole cherry tomatoes. Or, serve family-style in a big, shallow bowl scattered with basil and shaved Parmesan so everyone can help themselves—the colors and aroma are irresistible!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep the pasta and pesto in an airtight container in the fridge for up to three days. The flavors meld as it sits, making leftovers almost more delicious for lunch the next day.

Freezing

The roasted ic & Almond Pesto itself freezes beautifully—just spoon it into an airtight container or freezer bag, press out any air, and stash it for up to two months. Defrost it overnight in the fridge before using. (Skip freezing the pasta, though; fresh tagliatelle is best enjoyed right after cooking.)

Reheating

To revive leftover pasta, add a splash of water or a drizzle of olive oil to loosen it before gently warming in a pan over medium heat. Stir often, and don’t let it dry out—within a couple of minutes, your ic & Almond Pesto with Fresh Tagliatelle will taste freshly made!

FAQs

Can I make this pesto if I don’t have a food processor?

Absolutely! A blender works well, or you can use a mortar and pestle for a more rustic texture. It takes a bit more elbow grease but yields delicious, artisan results for your ic & Almond Pesto with Fresh Tagliatelle.

Is there a good gluten-free alternative to tagliatelle for this dish?

Yes, you can swap in your favorite gluten-free pasta or even spiralized zucchini for a lighter twist. The vibrant ic & Almond Pesto sauce tastes just as amazing on any pasta base!

How can I make this recipe vegan?

Simply use nutritional yeast or your favorite plant-based Parmesan alternative in place of the cheese. The rest of the ic & Almond Pesto with Fresh Tagliatelle is already dairy-free and full of natural goodness.

Can I use a different type Main Course

Definitely! Cashews, walnuts, or even hazelnuts all add their own unique spin—just toast them beforehand for that addictive crunch in your pesto.

Is this dish good for meal prepping?

Yes—it’s fantastic for prepping ahead. Make the pesto up to three days in advance and store it in the fridge. Cook the tagliatelle fresh for the best texture, then toss everything together right before serving.

Final Thoughts

I hope you love making (and devouring!) this ic & Almond Pesto with Fresh Tagliatelle as much as I do. It’s pure feel-good food that brings people together, whether for a quick weekday dinner or a special meal with friends. Dive in and don’t be surprised if it instantly becomes your new go-to Italian comfort dish!

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