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.
Ingredients
For the Pesto:
- 4 large tomatoes, halved
- 4 cloves garlic, peeled
- 1/3 cup almonds, toasted
- 1/4 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
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 1/4 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
