If you’re craving a dish that bursts with vibrant flavor and fresh ingredients, this Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe is an absolute showstopper. The rich, caramelized sweetness of oven-roasted tomatoes and garlic mingles with the nutty crunch of toasted almonds, all blended into a luscious pesto that clings beautifully to ribbon-like strands of homemade tagliatelle. It’s comfort food elevated, perfect for those evenings when you want something both wholesome and indulgently satisfying. Let me take you through every step to craft this memorable pasta dish that’s destined to become a new favorite in your kitchen.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients sets the stage for a perfect balance of textures and flavors. Each item plays a crucial role, whether it’s adding earthiness, creaminess, or a vibrant splash of color that brings the Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe to life.
- 4 large tomatoes, halved: Choose ripe yet firm ones to ensure sweetness and structure after roasting.
- 4 cloves garlic, peeled: Roasting mellows their pungency into a mellow, caramelized flavor.
- 1/3 cup almonds, toasted: Toasting intensifies their nutty flavor and gives a pleasant crunch.
- 1/4 cup Parmesan cheese, grated: Adds a savory depth and creamy texture to the pesto.
- 3 tablespoons olive oil: Use extra virgin for the best fruity, peppery notes.
- 1 tablespoon fresh basil, chopped: Brings a fresh herbaceous brightness that lightens the pesto.
- 1 teaspoon balsamic vinegar: Introduces a tangy twist to balance the sweetness.
- Salt and pepper, to taste: Essential seasonings to elevate and tie all the flavors together.
- 2 cups all-purpose flour: The foundation for making silky homemade tagliatelle.
- 3 large eggs: Enrich the pasta dough, providing elasticity and a tender bite.
- Pinch of salt: Added to the dough for flavor enhancement.
How to Make Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe
Step 1: Roast the Tomatoes and Garlic
Start by preheating your oven to 400°F (200°C). Arrange the halved tomatoes and peeled garlic cloves on a baking sheet, drizzle them with 1 tablespoon of olive oil, and roast until they turn soft and caramelized—about 25 to 30 minutes. This roasting process intensifies their natural sweetness, making the flavors in your pesto irresistibly rich.
Step 2: Blend the Pesto
Once your tomatoes and garlic have cooled slightly, transfer them to a food processor. Add the toasted almonds, grated Parmesan, chopped basil, balsamic vinegar, and the remaining 2 tablespoons of olive oil. Pulse everything together until you get a texture that’s either smooth or a little chunky, depending on your preference. Season the pesto with salt and pepper, tasting and adjusting until it sings with balanced flavors.
Step 3: Prepare the Tagliatelle Dough
For the fresh pasta, place the flour on a clean surface and form a mound with a well in the center. Crack in the eggs and sprinkle with a pinch of salt. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges of the well. Once it starts to come together, knead the dough with your hands for about 8 to 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
Step 4: Roll and Cut the Tagliatelle
After resting, roll your dough thinly on a floured surface, aiming for a delicate thickness that’s perfect for tagliatelle. Dust lightly with flour so the strands don’t stick together, then cut the dough into long, flat strips. These fresh ribbons of pasta cook quickly and elegantly hold the pesto sauce.
Step 5: Cook the Pasta
Bring a large pot of salted water to a boil and cook the fresh tagliatelle for just 2 to 3 minutes until al dente. If you use store-bought tagliatelle, follow the package instructions. Drain the pasta, reserving a little pasta water to help marry the sauce and noodles seamlessly.
Step 6: Toss and Serve
Quickly toss your drained pasta with the vibrant roasted tomato, garlic & almond pesto. Add reserved pasta water as needed to loosen the sauce to your perfect consistency. Serve immediately, garnished with extra Parmesan and fresh basil for a joyful burst of flavor and color right on your plate.
How to Serve Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe
Garnishes
Finishing touches make all the difference. Sprinkle freshly grated Parmesan for a lovely salty sharpness, scatter extra fresh basil leaves for a pop of green and fresh aroma, and drizzle a bit more of good olive oil for sheen and richness. Toasted almond slivers add crunch and visual appeal, creating a multi-textured experience.
Side Dishes
Pair this lush pasta with crisp, vibrant sides to balance the meal. A simple mixed green salad with lemon vinaigrette, roasted vegetables like asparagus or zucchini, or even a crusty garlic bread wonderfully complement the creamy pesto’s depth without overshadowing it.
Creative Ways to Present
For a fun twist, serve the tagliatelle in rustic shallow bowls that frame the sauce beautifully. Alternatively, twirl the pasta into neat nests on warm plates to highlight the ribbons. Adding edible flowers or a scatter of microgreens amps up the visual wow factor, turning a humble dish into a feast for the senses.
Make Ahead and Storage
Storing Leftovers
Store leftover pesto in an airtight container in the refrigerator for up to three days. Keep it fresh by covering the surface with a thin layer of olive oil to prevent discoloration. Fresh tagliatelle can be refrigerated for a day, but it’s best enjoyed promptly for optimal texture.
Freezing
You can freeze leftover pesto in small portions using an ice cube tray. Once frozen, transfer cubes into a zip-top bag and store in the freezer for up to two months. Fresh pasta dough freezes well before cooking; just let it thaw in the fridge overnight before rolling out.
Reheating
Gently warm the pesto in a small pan over low heat with a splash of water or olive oil to loosen it. For leftover cooked tagliatelle, reheat briefly in boiling water or in a skillet with pesto to refresh its texture. Avoid microwaving to preserve the pasta’s al dente bite and the pesto’s complex flavors.
FAQs
Can I use store-bought pesto for this recipe?
This Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe is all about fresh, roasted ingredients for a unique flavor you won’t find in store-bought pesto. While you could substitute, the homemade version offers a depth and warmth that is truly satisfying.
What if I don’t have a food processor?
No worries! You can finely chop the roasted tomatoes, garlic, and almonds by hand and then mix with Parmesan, basil, vinegar, and olive oil. It will take a bit more effort but still yields deliciously rustic pesto.
Can this recipe be made vegan?
Absolutely! Simply omit the Parmesan or replace it with a vegan cheese alternative. Ensure your pasta dough is egg-free or swap with vegan pasta varieties to keep it plant-based.
How long can I store fresh tagliatelle dough before cooking?
Fresh tagliatelle dough is best cooked within 24 hours when refrigerated in an airtight container or wrapped tightly to prevent drying out. For longer storage, freezing the dough is your best bet.
What type of almonds work best?
Raw whole almonds are ideal because you toast them yourself, unlocking their nutty flavor. Avoid pre-flavored or salted varieties to keep the pesto perfectly balanced.
Final Thoughts
This Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe captures the essence of simple ingredients transformed into something truly special. Making homemade pasta might sound daunting, but the process is rewarding and the results downright delicious. I can’t wait for you to give it a try and discover how these familiar flavors come alive in such a fresh, vibrant way. Trust me, once you taste it, this dish will have a permanent spot in your weeknight dinner rotation.
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Roasted Tomato, Garlic & Almond Pesto with Fresh Tagliatelle Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful recipe features a vibrant roasted tomato, garlic, and almond pesto paired with freshly made tagliatelle. The roasting of tomatoes and garlic enhances their natural sweetness, balanced by the nutty almonds and savory Parmesan, while homemade fresh pasta adds a tender, delicious foundation to the dish. Perfect for a comforting yet elegant dinner, this recipe serves four and brings together classic Italian flavors with a wholesome homemade touch.
Ingredients
For the Roasted Tomato & Garlic Pesto
- 4 large tomatoes, halved
- 4 cloves garlic, peeled
- 1/3 cup almonds, toasted
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
For the Fresh Tagliatelle Pasta
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
Instructions
- Make the Pesto: Preheat the oven to 400°F (200°C). Arrange tomato halves and garlic cloves on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 to 30 minutes until soft and caramelized, which intensifies their flavor.
- Blend the Pesto: Transfer the roasted tomatoes and garlic to a food processor. Add the toasted almonds, grated Parmesan, fresh basil, balsamic vinegar, and the remaining 2 tablespoons of olive oil. Blend until you achieve a smooth or slightly textured pesto. Season with salt and pepper to your taste.
- Prepare the Tagliatelle Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and sprinkle with a pinch of salt. Gradually incorporate the eggs into the flour using a fork, then knead the mixture for 8 to 10 minutes until the dough becomes smooth and elastic. Cover and let it rest for 30 minutes to relax the gluten.
- Roll and Cut Pasta: Roll out the rested dough thinly using a rolling pin or pasta machine. Dust with flour to prevent sticking. Cut the dough into tagliatelle strips, approximately 1/4 inch wide.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fresh tagliatelle in the boiling water for 2 to 3 minutes until al dente. If using store-bought pasta, cook according to package instructions.
- Assemble the Dish: Drain the cooked pasta, reserving 1/4 cup of the pasta cooking water. Toss the pasta with the prepared pesto, gradually adding reserved pasta water as needed to loosen the sauce and coat the noodles evenly. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves for added flavor and presentation.
Notes
- You can substitute almonds with pine nuts or walnuts if preferred.
- To save time, use store-bought fresh pasta or dried tagliatelle.
- Roasting the tomatoes and garlic brings out a sweeter, richer pesto flavor.
- Make sure to rest the pasta dough to make rolling and cutting easier.
- Reserve pasta water acts as a natural thickener to help the pesto cling to the pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
