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ic & Almond Pesto with Fresh Tagliatelle Recipe

ic & Almond Pesto with Fresh Tagliatelle Recipe
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4.7 from 24 reviews

This Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle recipe is a flavorful and satisfying vegetarian pasta dish that combines the rich flavors of roasted tomatoes, garlic, almonds, and Parmesan cheese. The pesto is tossed with fresh tagliatelle pasta and garnished with basil for a delicious meal.

Ingredients

Units Scale

Pesto:

  • 250 g cherry tomatoes
  • 4 garlic cloves, unpeeled
  • 3 tablespoons extra virgin olive oil plus extra for drizzling
  • 60 g whole almonds
  • 40 g freshly grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

To Serve:

  • 250 g fresh tagliatelle pasta
  • 2 tablespoons chopped fresh basil leaves

Instructions

  1. Preheat the oven: Preheat the oven to 200°C (400°F).
  2. Roast tomatoes and garlic: Place cherry tomatoes and unpeeled garlic cloves on a baking tray, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes until soft.
  3. Toast the almonds: Toast almonds in a skillet over medium heat until fragrant and golden.
  4. Prepare the pesto: Combine roasted tomatoes, peeled garlic, toasted almonds, Parmesan cheese, vinegar, salt, pepper, and remaining olive oil in a food processor. Blend until smooth.
  5. Cook the pasta: Boil salted water and cook tagliatelle until al dente. Reserve ¼ cup of cooking water.
  6. Combine and serve: Toss pasta with pesto, adding reserved water as needed. Serve topped with fresh basil.

Notes

  • For a vegan version, replace Parmesan with nutritional yeast or a dairy-free cheese alternative.
  • The pesto can be made ahead and stored in the fridge for up to 3 days.
  • Pesto works well as a spread on toast or a topping for grilled vegetables.

Nutrition

Find it online: https://easy-tapas-recipes.com/ic-and-almond-pesto-with-fresh-tagliatelle-recipe/