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Pasta with Cherry Tomatoes and Almond Pesto

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Pasta with Cherry Tomatoes and Almond Pesto

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

15 mins total
0 mins prep

Recipe Filed Under
Pasta, American, Easy, One-Dish, 30 Minute, 10 Minute, Quick, Kid-Friendly, Main Dish, Dinner, Entertaining

Provided By: Maggie Ruggiero

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Ingredients

Serves:

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.