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
Scale
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.
