20-Minute Tomato Pesto Pasta
Ingredients
The pesto
-
¼
cup
slivered almonds
-
10 to 12
ounces
cherry or grape tomatoes
-
½
cup
packed fresh basil leaves
-
1
medium
garlic clove, chopped
-
½
teaspoon
red wine vinegar
-
pinch
red pepper flakes
-
¾
teaspoon
coarse kosher salt
-
⅓
cup
extra-virgin olive oil
The pasta
-
1
pound
linguine or spaghetti noodles
-
½
cup
freshly grated Parmesan cheese
-
optional
fresh basil for garnish
Instructions
- 1. Cook the noodles in salted boiling water according to package directions.
- 2. While the noodles are cooking, toast the almonds in a nonstick skillet over medium heat until golden and fragrant.
- 3. In a food processor, combine the toasted almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes, and salt, and process until mostly smooth.
- 4. With the processor running, slowly add the olive oil and mix until well combined.
- 5. Drain the noodles and return them to the pot.
- 6. Pour the pesto sauce over the noodles, add Parmesan cheese, and toss to combine.
- 7. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Nutrition Facts (estimated)
Servings
6
Calories
455
Total fat
18g
Total carbohydrates
60g
Total protein
14g
Sodium
434mg
Cholesterol
6mg
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