Pasta with Cherry Tomatoes and Almond Pesto

Pasta with Cherry Tomatoes and Almond Pesto

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

A simple and attractive pasta dinner dish that blends the buttery and nutty flavor of almonds with sweet tomatoes, fresh basil and sharp Parmigiano-Reggiano cheese.


  • 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
  • Sea salt and freshly ground pepper
  • 2 pints cherry tomatoes, halved
  • 1 pound pasta, long or short


  1. Cook the pasta ‘al dente’ according to package directions, drain and then return to the cooking pot.
  2. In the meantime, place 1 tablespoon of olive oil into a small sauté pan and sauté the almonds for 1 minute, stirring frequently.
  3. With the motor running, drop the garlic down the processor feed tube and finely chop. Add the almonds, basil, water, and 1/3 cup oil and process until the mixture is smooth. Add the Parmigiano-Reggiano cheese and a few pinches of salt and pepper and pulse the mixture unitl combined.
  4. Place the remaining oil into a skillet over medium-high heat, add the tomatoes and toss to coat. Cook the tomatoes for 3 minutes and then stri in the pesto.


Comments on "Pasta with Cherry Tomatoes and Almond Pesto"