Pasta with almond pesto and confit cherry tomatoes
- Lactose Free
- Vegetarian
- Energy Kcal 589
- Carbohydrates g 57.1
- of which sugars g 6.5
- Protein g 23.4
- Fats g 29.7
- of which saturated fat g 9.01
- Fiber g 12.1
- Cholesterol mg 35
- Sodium mg 644
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Low
PRESENTATION
So here's the thing, pasta with almond pesto is one of those Italian dishes that just makes any night feel special. Really special. Liguria, a region in Italy—famous for its pesto—has this version with a twist: creamy almonds and sweet confit cherry tomatoes. And the sauce? The way the almonds blend in makes every bite of pasta with almond pesto so smooth and a bit nutty. Multigrain penne? It grabs onto all that sauce, so each piece comes out coated and tender. Plus, those little cubes of primo sale cheese don’t just melt in—they add a nice, fresh flavor and a little something moist to balance the sauce. You toss in some Taggiasca olives, and you get a salty pop that really really brings out that Mediterranean vibe—super typical for this part of Italy. People from Liguria love using olives and nuts in their food, so this almond pesto pasta recipe feels like a true taste of the region, just with a fun, modern spin.
Honestly, you can really taste why folks get excited about confit cherry tomatoes pasta. The tomatoes get cooked slow until they’re almost jammy and extra sweet, mixing right into the sauce. Compared to a regular Sicilian pesto pasta or tomato almond pesto, this one feels a bit fancier. But but still, pretty simple to put together. A great choice for a relaxed dinner or when friends are over. Some people like to serve it up with baked chicken topped with scamorza cheese—so the whole meal feels even more Mediterranean and homey.
And look, the olives and primo sale give it that classic Italian flavor, but the almond pesto keeps things fresh and a little unexpected. For anyone wanting a vegetarian pasta dish that’s packed with flavor, this pasta with almond pesto is a winner. The mix of textures—crispy penne edges, tender cheese, and soft tomatoes—makes every forkful feel like a treat. It's got those big, sunny flavors from Liguria, and after one bite, you get why this homemade almond pesto is a favorite in Italian kitchens. Whether you're cooking for family or just want to enjoy a taste of Italy, this dish delivers every time. For real.
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INGREDIENTS
- Ingredients for the pasta
- 5-grain Pennette Rigate pasta 11.3 oz (320 g)
- Almond slices 4.7 tbsp (60 g)
- Primosale cheese 5.25 oz (150 g)
- Parmigiano Reggiano PDO cheese 4 spoonfuls
- Black pepper to taste
- Taggiasca olives 1.1 oz (30 g)
- Extra virgin olive oil 3 spoonfuls
- for preparing the confit cherry tomatoes
- Cherry tomatoes 1 ⅓ cup (200 g)
- Fine salt to taste
- Extra virgin olive oil to taste
- Sugar 1 tsp
How to prepare Pasta with almond pesto and confit cherry tomatoes
To prepare the pasta with almond pesto and confit cherry tomatoes, start with the latter. Wash them, cut them in half 1, and place them on a baking sheet lined with parchment paper, with the cut side facing up 2. Sprinkle with sugar 3, add salt
and drizzle everything with a bit of oil 4. Bake in a preheated fan oven at 250°F for about 2 hours, then take them out of the oven 5 and let them cool slightly 5. Meanwhile, toast the almonds over low heat for about 4 minutes until they are nicely golden 6; then place a pot filled with water on the stove, salted to taste, which will be used for cooking the pasta.
As soon as the cherry tomatoes are cool, transfer them to a blender cup 7, add the almonds, grated Parmesan cheese 8, and blend everything. Then add the oil 9, a pinch of pepper, and blend again. Once you have obtained a homogeneous mixture, set your cherry tomato pesto aside.
Cook the pasta for the time indicated on the package 10 and in the meantime cut the 'primo sale' cheese into cubes 11. Then transfer the pesto to another pan and dilute it with a ladle of cooking water 12;
as soon as the pasta is al dente, drain it 13 and transfer it into the pan. Add thyme leaves 14, Taggiasca olives 15, and mix everything together. You can optionally top with more Parmesan to make the pasta even more flavorful and inviting.
Add the cubed 'primosale' cheese 16, mix once more 17, and serve your pasta with cherry tomato and almond pesto 18.