20-Minute Tomato Pesto Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 Servings
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Course
Main Course
20-Minute Tomato Pesto Pasta
Description
The recipe begins by cooking linguine in salted boiling water until al dente. While pasta cooks, almonds are toasted lightly to enhance their flavor and aroma. A food processor blends these almonds together with fresh basil leaves, garlic, halved cherry tomatoes, red wine vinegar, red pepper flakes, and kosher salt until mostly smooth with some almond texture remaining.
Olive oil is slowly incorporated to create a vibrant, thick pesto sauce. Once drained, the pasta is returned to the pot and tossed with the tomato pesto and grated Parmesan to coat each strand. Optional fresh basil adds an herbal finish.
This pasta is ideal for a simple weeknight meal or light lunch, requiring minimal hands-on time but delivering fresh, layered flavors and a pleasing combination of textures from smooth sauce, tender noodles, and crunchy nuts.
Toasting the almonds is a key step that contributes to a deeper flavor dimension not achieved with raw nuts. Serve immediately with extra Parmesan if desired.
Ingredients
- ¼ cup almonds slivered
- 10 to 12 to 12 ounces tomatoes about 2 to 3 cups, cherry or grape
- ½ cup basil leaves fresh, packed
- 1 medium garlic chopped, clove
- ½ teaspoon red wine vinegar
- Pinch red pepper flakes
- ¾ teaspoon kosher salt coarse
- ⅓ cup extra-virgin olive oil
- 1 pound linguine or spaghetti noodles
- ½ cup Parmesan Cheese plus more for serving (optional, freshly grated
- basil optional, fresh, for garnish
Instructions
- In a large pot of salted boiling water, cook the noodles according to package directions.
- While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
- In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
- Drain the noodles and return to the pot.
- Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
- Serve immediately with extra Parmesan and fresh basil, if desired.
Notes
- Toasting the slivered almonds intensifies their flavor and adds a pleasant crunchy texture to the pesto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 455kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 434mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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