Pasta with Cherry Tomatoes and Almond Pesto

Pasta with Cherry Tomatoes and Almond Pesto

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Maggie Ruggiero

15 mins total 0 mins prep Full Screen

Servings

Ingredients

• 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

Directions

• 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.

• Filed under:
• Pasta,
• American,
• Easy,
• One-Dish,
• 30 Minute,
• 10 Minute,
• Quick,
• Kid-Friendly,
• Main Dish,
• Dinner,
• Entertaining

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