Roasted Tomato, Garlic & Almond Pesto with Fresh TagliatelleThis Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle combines the richness of roasted tomatoes and garlic with the nuttiness of toasted almonds, all blended into a smooth pesto sauce. Paired with fresh, homemade tagliatelle, this dish is the perfect balance of comfort and flavor, making it an ideal meal for any occasion.

Why You’ll Love This Recipe

This recipe brings together the sweetness of roasted tomatoes and garlic with the crunch of toasted almonds, creating a pesto that is both unique and comforting. When tossed with freshly made tagliatelle, the dish becomes a flavorful masterpiece that's both hearty and satisfying. Whether you're making fresh pasta or using store-bought, this dish is sure to impress with its combination of rustic ingredients and fresh flavors.

Ingredients

For the Pesto:

4 large tomatoes, halved
4 cloves garlic, peeled
⅓ cup almonds, toasted
¼ cup Parmesan cheese, grated
3 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 teaspoon balsamic vinegar
Salt and pepper, to taste

For the Fresh Tagliatelle (Optional):

2 cups all-purpose flour
3 large eggs
Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Make the Pesto:

Preheat the oven to 400°F (200°C). Place the tomato halves and garlic on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until soft and slightly caramelized.
In a food processor, combine the roasted tomatoes, garlic, almonds, Parmesan cheese, basil, balsamic vinegar, and remaining olive oil.
Blend until smooth or slightly textured, depending on your preference. Season with salt and pepper to taste.

To Make the Tagliatelle:

On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well and sprinkle with a pinch of salt.
Gradually mix the eggs into the flour with a fork, then knead the dough by hand for 8-10 minutes until smooth. Cover and let rest for 30 minutes.
Roll the dough thin using a pasta machine or rolling pin, then cut into tagliatelle strips. Dust with flour to prevent sticking.

To Assemble the Dish:

Cook the fresh tagliatelle in salted boiling water for 2-3 minutes (or according to package instructions if using store-bought pasta).
Drain the pasta, reserving ¼ cup of pasta water.
Toss the pasta with the roasted tomato pesto, adding reserved pasta water if needed to loosen the sauce.
Serve immediately, garnished with extra Parmesan and basil if desired.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Storage/Reheating

Storage: Store leftover pesto in an airtight container in the refrigerator for up to 3 days. The pasta can be stored separately in a different container.
Reheating: To reheat the pesto, gently warm it in a pan over low heat, adding a splash of water or olive oil if it becomes too thick. Reheat pasta in boiling water for 1-2 minutes or microwave it with a little water.

FAQs

1. Can I use store-bought pasta instead of making fresh tagliatelle?

Yes, you can easily swap out the homemade tagliatelle for any type of pasta you prefer, such as spaghetti or fettuccine.

2. Can I use other nuts in place of almonds?

Yes, walnuts, pine nuts, or cashews are great alternatives to almonds in pesto recipes.

3. How do I make the pesto smoother or chunkier?

You can blend the pesto longer for a smoother texture or pulse it briefly for a chunkier one. Adjust according to your preference.

4. Can I make this dish in advance?

Yes, you can make the pesto ahead of time and store it in the fridge. The pasta is best cooked fresh, but you can also make it ahead and reheat it before serving.

5. Can I freeze the pesto?

Yes, you can freeze pesto for up to 3 months. Just place it in an airtight container or ice cube tray for individual portions.

6. What other herbs can I add to the pesto?

Aside from basil, you can experiment with herbs like parsley, oregano, or thyme for a different flavor profile.

7. Can I use a different type of cheese?

Yes, you can replace Parmesan with Pecorino Romano, Grana Padano, or any cheese that melts well.

8. How can I make this dish vegan?

To make it vegan, skip the Parmesan cheese and replace it with a plant-based alternative or nutritional yeast.

9. Is this recipe gluten-free?

The pesto itself is gluten-free, but the homemade tagliatelle contains flour. Use gluten-free pasta if you need a gluten-free version.

10. Can I make the pesto in a blender instead of a food processor?

Yes, a blender will work just as well. Just make sure to scrape down the sides of the blender for an even texture.

Conclusion

Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle is a flavorful, comforting dish that combines the sweetness of roasted tomatoes with the richness of garlic and almonds. Whether you make your own tagliatelle or opt for store-bought pasta, this pesto brings a satisfying and unique twist to your meal. With easy steps and a variety of customization options, it's sure to be a favorite in your kitchen.

Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle combines rich roasted tomatoes and garlic with toasted almonds in a smooth pesto sauce. Paired with fresh homemade pasta, it’s the perfect balance of comfort and flavor. Whether using fresh or store-bought pasta, this dish is a delightful, unique take on a classic pesto.

Instructions

Make the Pesto:
- Preheat the oven to 400°F (200°C). Place tomato halves and garlic on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25-30 minutes until soft and caramelized.
- In a food processor, combine roasted tomatoes, garlic, almonds, Parmesan cheese, basil, balsamic vinegar, and remaining olive oil. Blend until smooth or slightly textured. Season with salt and pepper to taste.
Make the Tagliatelle:
- On a clean surface, create a mound with flour and make a well in the center. Crack eggs into the well and sprinkle with a pinch of salt. Gradually mix eggs into flour with a fork, then knead the dough for 8-10 minutes until smooth. Let it rest for 30 minutes.
- Roll the dough thin and cut into tagliatelle strips. Dust with flour to prevent sticking.
Assemble the Dish:
- Cook the fresh tagliatelle in salted boiling water for 2-3 minutes (or according to package instructions if using store-bought).
- Drain pasta, reserving ¼ cup of pasta water. Toss pasta with pesto, adding reserved pasta water to loosen sauce if necessary. Serve immediately, garnished with extra Parmesan and basil.

Notes

Substitute store-bought pasta if you prefer.
You can use walnuts, pine nuts, or cashews in place of almonds for the pesto.
To make this dish vegan, skip the Parmesan cheese and use a plant-based alternative.
The pesto can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Blending, Boiling
Cuisine: Italian