If you’re in the mood for a truly vibrant and deeply flavorful dish, the Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe is an absolute must-try. This delightful combination brings together the luscious sweetness of semi-roasted tomatoes, the earthy crunch of toasted almonds, and the bright freshness of herbs, all perfectly balanced within a luscious pesto sauce. Tossed with tender, silky homemade tagliatelle, every bite feels like a comforting hug on your plate that’s just waiting to become a new favorite in your kitchen rotation.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, bringing its unique character to the party. These simple, fresh components blend beautifully to create a pesto that’s bursting with color, texture, and flavor. From the rich, nutty almonds to the punchy garlic and sun-kissed tomatoes, each element is essential for that unforgettable taste.
- 450g Fresh pasta: Homemade tagliatelle serves as the perfect silky canvas for the vivid pesto.
- 50g Blanched whole almonds: Toasted to bring out a warm nuttiness and add delightful crunch.
- 4 Large tomatoes: Roasting intensifies their natural sweetness and softens their texture.
- 40g Basil: Fresh leaves bring aromatic brightness and classic pesto flavor.
- 20g Mint: Adds a refreshing twist that lifts the overall taste.
- 20g Parsley: Earthy and herbaceous, it rounds out the flavor profile.
- 4 Garlic cloves, crushed: Provides a zesty undertone that’s impossible to resist.
- 2 tbsp Tomato paste: Concentrates the tomato flavor for a richer sauce.
- 30g Pecorino cheese, finely grated: Adds saltiness and creamy sharpness when folded into the pesto.
- 150ml Extra Virgin Olive Oil: Silky and fruity, it emulsifies the pesto to luscious perfection.
- ½ tsp Chilli flakes: Just enough to add a gentle kick without overpowering.
- Sea salt: Enhances every flavor, balancing the pesto beautifully.
How to Make Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe
Step 1: Prep and Roast the Tomatoes
First things first, preheat your oven to 200℃. Then, slice the tomatoes in half and arrange them cut side up on a baking tray. Drizzle a little olive oil over them and sprinkle sea salt and freshly ground black pepper. Roasting for 10 minutes will soften these tomatoes and concentrate their natural sweetness, creating an irresistible base for your pesto.
Step 2: Toast the Almonds
While your tomatoes are roasting, grab a dry pan and toast the blanched almonds over medium heat. Stir them occasionally for about 3 minutes until they’re golden and fragrant. Toasting unlocks their richness and crunch, which perfectly contrast the smooth, fresh elements in the pesto.
Step 3: Blend the Pesto Components
Now for the fun part: in a food processor, combine your roasted tomatoes, toasted almonds, fresh basil, mint, parsley, crushed garlic, and tomato paste. Season with sea salt, chilli flakes, and black pepper to taste. Slowly drizzle in 130ml of olive oil while blending to help the sauce emulsify and reach a beautifully smooth consistency.
Step 4: Final Touches on the Pesto
Once your pesto is smooth and luscious, transfer it to a bowl and fold in the finely grated pecorino cheese. This cheesy layer adds a satisfying savory depth. Don’t forget to taste and adjust the seasoning — a little extra salt or chilli flakes can elevate the flavor even further.
Step 5: Cook the Fresh Tagliatelle
Next, cook your fresh homemade tagliatelle according to package or recipe instructions until perfectly al dente. Make sure to reserve a splash of the pasta water before draining. Returning the pasta to the warm saucepan allows the next step to really make the pesto shine.
Step 6: Combine and Heat Through
Pour the vibrant pesto sauce over the cooked tagliatelle in the saucepan. Toss gently and heat for a couple of minutes to meld the flavors and warm the sauce through. If needed, add a touch of reserved pasta water to loosen the pesto and help it cling beautifully to every strand.
How to Serve Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe
Garnishes
Serve the pasta piping hot, topped with extra grated pecorino, a drizzle of extra virgin olive oil, and a sprinkle of crushed red chilli flakes for extra zing. These simple garnishes add freshness, richness, and a gentle spicy pop that heightens the rustic charm of the dish.
Side Dishes
This dish shines best with light, complementary sides. A crisp green salad tossed with lemon vinaigrette or some charred garlic bread can balance the pesto’s richness wonderfully without overshadowing it. Keep sides simple to let the star flavors sing.
Creative Ways to Present
For a relaxed dinner party, serve the pesto pasta family-style in a large bowl with fresh herb sprigs scattered on top. Alternatively, spoon the pesto sauce over individual plates of twirled tagliatelle and garnish with edible flowers or a few whole toasted almonds to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover pesto or pasta, place the pesto in an airtight container in the fridge where it can keep well for up to 3 days. Store the pasta separately to avoid it soaking up too much sauce and becoming soggy.
Freezing
You can freeze the pesto in small portions, ideal for quick meals later on. Use ice cube trays for easy single servings, then transfer the frozen pesto cubes to a freezer-safe bag. Frozen pesto stays good for up to 3 months without losing its vibrant flavor.
Reheating
Reheat the pasta gently in a pan over low heat with a splash of water or olive oil to restore the sauce’s silky texture. Avoid the microwave if possible, as reheating too quickly can cause the pasta to dry out and the cheese to separate.
FAQs
Can I use store-bought pasta for this dish?
Absolutely! While homemade fresh tagliatelle adds a special touch, high-quality store-bought pasta will still work beautifully. Just be sure to cook it al dente to maintain the perfect texture alongside the pesto.
Are almonds essential? Can I substitute them?
Almonds provide a unique nutty texture and flavor, but you can experiment with walnuts or pine nuts if preferred. Keep in mind each nut will slightly alter the taste, so choose one you love!
How spicy is this pesto?
This Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe has a gentle warmth from the chilli flakes. You can adjust the amount to suit your heat preference, or omit it entirely for no spice.
Can I prepare the pesto sauce in advance?
Yes! You can prepare the pesto a day ahead and store it in the fridge. Just bring it to room temperature and give it a quick stir or whisk with a little olive oil before tossing with pasta.
Is this pesto suitable for vegans?
To make the pesto vegan-friendly, simply omit the pecorino cheese or substitute with a vegan cheese alternative. The rest of the ingredients are naturally plant-based and deliciously satisfying.
Final Thoughts
There is something incredibly rewarding about making and enjoying the Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe. It’s a dish that feels elegantly rustic, bursting with layers of flavor and texture that comfort and delight every palate. I wholeheartedly encourage you to gather your ingredients and dive in — your taste buds are in for a wonderful treat!
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Roasted Tomato, Garlic & Almond Pesto with Homemade Fresh Tagliatelle Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Roasted Tomato, Garlic & Almond Pesto served with homemade fresh tagliatelle combines roasted tomatoes with toasted almonds and fresh herbs to create a deliciously rich and aromatic sauce. Tossed with tender fresh pasta and finished with tangy pecorino cheese, this dish is a perfect balance of creamy, nutty, and fresh flavors, ideal for a quick yet elegant meal.
Ingredients
Fresh Pasta
- 450g Fresh pasta
Pesto
- 50g Blanched whole almonds
- 4 large Tomatoes
- 40g Fresh basil
- 20g Fresh mint
- 20g Fresh parsley
- 4 Garlic cloves, crushed
- 2 tbsp Tomato paste
- 150ml Extra virgin olive oil (divided: 20ml for roasting, 130ml for pesto)
- ½ tsp Chilli flakes
- Sea salt to taste
- Black pepper to taste
- 30g Pecorino cheese, finely grated
Instructions
- Preheat Oven: Preheat your oven to 200℃ (392°F) to prepare for semi-roasting the tomatoes.
- Prepare Tomatoes: Cut the tomatoes in half and place them cut-side up on a baking tray. Drizzle a little olive oil over them and season with sea salt and black pepper.
- Semi-Roast Tomatoes: Place the tray in the oven and roast the tomatoes for 10 minutes until they start to soften and caramelize. Remove and set aside to cool slightly.
- Toast Almonds: In a dry pan over medium heat, toast the blanched whole almonds for about 3 minutes, stirring occasionally to ensure they do not burn. Remove and set aside.
- Combine Pesto Ingredients: In a food processor, add the semi-roasted tomatoes, toasted almonds, fresh basil, mint, parsley, crushed garlic, tomato paste, sea salt, chilli flakes, and black pepper.
- Emulsify with Olive Oil: While blending, slowly pour in the remaining 130ml of olive oil until the mixture emulsifies and becomes a smooth paste.
- Blend to Smoothness: Continue blitzing the ingredients until the pesto is fully smooth and well combined. Transfer the pesto into a bowl.
- Add Pecorino Cheese: Fold in the grated pecorino cheese and adjust seasoning with salt and pepper to your taste. Set the pesto aside.
- Cook Pasta: Cook the fresh tagliatelle according to the package instructions until al dente. Reserve some pasta water before draining the pasta.
- Toss Pasta with Pesto: Return the drained pasta to the saucepan and pour the roasted tomato almond pesto over it. Heat gently for a couple of minutes, adding a little reserved pasta water if needed to loosen the sauce.
- Serve: Plate the pasta and serve hot, garnished with extra grated pecorino, a drizzle of extra virgin olive oil, and crushed red chillis for added heat if desired.
Notes
- Use ripe, flavorful tomatoes for the best pesto taste. Roma or vine tomatoes work well.
- Adjust chilli flakes according to your heat preference.
- Reserve some pasta water to adjust sauce consistency when tossing the pasta.
- The pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, lightly toast the almonds until golden but not burnt.
- If fresh pasta is unavailable, good quality dried tagliatelle will also work.
