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Pasta with Cherry Tomatoes and Almond Pesto

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Pasta with Cherry Tomatoes and Almond Pesto

Pasta with Cherry Tomatoes and Almond Pesto
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep


  • 1/2 cup sliced almonds
  • 1 clove garlic
  • 1 handful basil leaves, about 1 cup packed
  • 3 tablespoons plus 1/3 cup olive oil, divided
  • 1/3 cup grated Parmigiano-Reggiano or Pecorino
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pints cherry tomatoes, halved
  • 1 pound pasta, long or short


  • Heat 1 tablespoon oil in a skillet and fry almonds until just pale golden, about 1 minute. Set aside, keeping skillet on hand.
  • Drop garlic into feed tube of processor with motor running to finely chop. Then add almonds, basil, water, and 1/3 cup oil and puree. Pulse in cheese and season to taste with salt and pepper.
  • Remaining tablespoon oil to skillet and cook cherry tomatoes until juicy, about 2 minutes. Stir in almond pesto and season to taste.
  • While tomatoes are cooking, cook pasta according to package in salted boiling water. Reserve a little cooking water then drain and toss with sauce. Add cooking water to moisten as desired.