0 from 36 votes
Pasta with Tomato Pesto and Garlicky Breadcrumbs
This super delicious tomato pesto pasta with roasted tomato pesto, fresh mozzarella, basil, and garlicky breadcrumbs is so easy to make (especially if you make the pesto and breadcrumbs ahead of time).
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 994 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the tomato pesto:
- 12 ounces cherry tomatoes , 1 pint
- ½ cup extra-virgin olive oil
- ½ cup slivered almonds
- 1 garlic clove , peeled and smashed
- 1 cup packed fresh basil leaves
- 1 teaspoon kosher salt
- ½ cup grated Parmesan cheese
For the pasta
- 1 pound rigatoni (or other short pasta)
- ¾ cup panko breadcrumbs
- 1 garlic clove , pressed or grated
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 lemon , for zesting (you will only zest about half)
- 1 cup Mozzarella pearls
- 1 cup fresh basil , torn or roughly chopped, for serving
Instructions
- Make the pesto. Preheat your oven to 400°F. Line a rimmed sheet pan with aluminum foil. Arrange the tomatoes in a single layer, add 1 tablespoon of the olive oil, and move them around with your hands to coat the tomatoes. Roast for 20 minutes, then set aside to cool.
- While the tomatoes roast, toast your almonds. Add them to a small skillet over low heat and cook, tossing often (so they toast evenly) for about 5 minutes.
- Add the toasted almonds and the garlic to a food processor and pulse until finely ground. Add the cooled roasted tomatoes, basil, Parmesan, and salt. Pulse well to combine, using a spatula on the sides of the food processor (this can be on the chunkier side if you prefer but I like mine pretty smooth). Drizzle the olive oil through the shoot while the processor is running until the mixture is emulsified and smooth.
- Bring a large pot of generously salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and add to a large serving bowl.
- While the pasta is cooking, toast your breadcrumbs. Heat a medium skillet over medium-low heat then add the olive oil and garlic and cook for 30 seconds or until fragrant. Stir in the Panko, red pepper flakes, and salt, tossing until there are no dry bits of Panko. Cook, stirring frequently until the breadcrumbs are evenly golden brown and fragrant (about 5 minutes), taking care that nothing burns. Remove from heat and grate the lemon zest into the breadcrumb mixture.
- Add 1 ½ cups of the pesto with the pasta and toss well to combine. Add the mozzarella pearls and toss again. Divide between 4 serving bowls and top each portion with more fresh lemon zest, basil, red pepper flakes, and 1 tablespoon of Panko breadcrumbs (or more, if you like).
Cup of Yum
Notes
- Tomato pesto recipe adapted from here.
- here
- Depending on how much breadcrumbs you add to each pasta serving, you may have some left over. If you do, sprinkle over salads or roasted veggies (or save for other pasta dishes).
- Leftover pesto will keep in the refrigerator for up to a week.
Nutrition Information
Calories
994kcal
(50%)
Carbohydrates
105g
(35%)
Protein
29g
(58%)
Fat
52g
(80%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
30g
Trans Fat
0.003g
Cholesterol
20mg
(7%)
Sodium
1072mg
(45%)
Potassium
739mg
(21%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
1400IU
(28%)
Vitamin C
44mg
(49%)
Calcium
326mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 994
% Daily Value*
| Calories | 994kcal | 50% |
| Carbohydrates | 105g | 35% |
| Protein | 29g | 58% |
| Fat | 52g | 80% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 1072mg | 45% |
| Potassium | 739mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 44mg | 49% |
| Calcium | 326mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.