pasta with almond pesto and cherry tomatoes

Pesto pasta with cherry tomatoes

Who has never heard of the typical Ligurian condiment: pesto? To be served with focaccia, pasta, spelt and much more, pesto is certainly a wonderful sauce that alas, aims a little at the diet. The traditional variant uses pine nuts, but I wanted to replace them with almonds, perhaps to try out a new recipe, perhaps because that day I didn’t have any pine nuts ;).

In any case, the greatest discoveries happen by chance, don’t they? I think this pesto is absolutely wonderful, with just a few simple ingredients you can make a
creamy dish with a thousand flavours. Eaten at all hours, this pasta is simply unique.

Unfortunately, I didn’t have a mortar at home, as this is not a tool found in every home, so I had to prepare it with a blender. Obviously some of the graininess of pesto is lost, but don’t worry, it’s still delicious! Remember, however, that basil leaves tend to oxidise and turn black if overheated, so blend at short intervals and add an ice cube to the blender. In this way you will avoid this little hitch!

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pasta with almond pesto and cherry tomatoes

Pesto pasta with cherry tomatoes

Vittoria
Pesto is a recipe that is certainly open to variations, so try substituting almonds for pine nuts to get the traditional recipe, or walnuts, or pistachios...
Prep Time 10 mins
Cook Time 20 mins
Course First course
Cuisine Italian
Servings 4

Ingredients
 
 

  • 320 g pasta
  • cherry tomatoes
  • olive oil

Ingredients for almond pesto

  • 75 g fresh basil
  • 1 ice cube
  • 120 ml olive oil
  • 2 garlic cloves
  • 25 g almonds
  • 75 g grated parmesan cheese
  • 30 g grated pecorino cheese

Instructions
 

  • First prepare the pesto: clean the basil leaves with a cloth, but do not wash or crumple them, they must be perfectly intact.
  • In a blender, blend the basil with the oil and an ice cube to prevent the leaves from oxidising and thus the pesto from turning black. Then add 2 cloves of chopped garlic and the almonds. Finally, add the 2 cheeses.
  • Add salt and pepper if necessary and oil if it is too thick. It should be creamy and full-bodied, not liquid. The pesto is ready!
  • At this point, sprinkle a pan with a few tablespoons of oil and when it is hot, add the tomatoes cut in two. Finally, turn off the heat. Leave to cook for about 10 minutes on a low flame with a lid.
  • Cook the pasta in boiling salted water for the time indicated on the packet. In the meantime, pour the pesto into the pan with the cherry tomatoes and add a ladle of cooking water, stir vigorously and mix everything together.
  • When the pasta is ready, transfer it directly into the pan with the pesto and the cherry tomatoes, turning it with the kitchen tongs and tossing it. You will have a spectacularly creamy spaghetti! If accompanied by a snowfall of Parmesan cheese they will be even better, trust me!
Notes
Tips:
Pesto is a recipe that is certainly open to variations, so try substituting almonds for pine nuts to get the traditional recipe, or walnuts, or pistachios... or any other type of dried fruit. But then taste each time, as the taste may change depending on the type of dried fruit used.

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FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

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Pinot Grigio GoldVine
IGT White Blend of Pinot Grigio from Veneto, Italy

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