The Pioneer Woman Tasty Kitchen
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Almond Basil Pesto Pasta with Roasted Cherry Tomatoes

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This pesto is bold, and the roasted cherry tomatoes are a must as they offer a sweet crunch, and literally pop in your mouth while you are eating them. It also looks really pretty, and the colors (not necessarily the dish) reminds me of Christmas!

Ingredients

  • 1 pound Pasta (enough For 4 People)
  • _____
  • FOR THE PESTO:
  • ½ cups Almonds, Blanched (optional)
  • 1 cup Basil Leaves (about 15)
  • ⅓ cups Lemon Juice
  • ¼ cups Olive Oil (you May Need To Add More To Smooth The Pesto Out)
  • ¼ cups Nutritional Yeast
  • 3 cloves Garlic
  • ½ teaspoons Sea Salt
  • _____
  • FOR THE TOMATOES:
  • 1 cup Cherry Tomatoes
  • Sea Salt And Pepper, To Taste
  • Olive Oil

Preparation

1) While the pasta is boiling (cook according to package instructions for al dente), blend all of the pesto ingredients in a blender until smooth (there may be some small pieces of almond scattered throughout, but they just add to the dish). Set aside.
2) For the cherry tomatoes, place on a lightly oiled baking sheet, sprinkle with a little sea salt and pepper, shake, and place in a 375 degree F oven for about 20 minutes (or until they begin to ‘pop’ open).
3) Mix pasta with the pesto sauce. Gently incorporate the roasted cherry tomatoes. Serve hot, and enjoy!

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3 Reviews

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Michelle on 1.30.2013

Love it! I often leave out the tomatoes when they’re not in season and just make the pesto. It’s always an easy hit!

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Eugenia on 11.4.2011

I have to admit I used store-bought pesto, because I’ve never had pesto before and wanted to see what it’s supposed to look like the first time. But I loved how simple it was and that it took only half an hour to get on the table, including baking time.

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tatormc on 5.13.2011

This was easy to make and yummy!

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