Run hard. Eat well.

Basil Almond Pesto with Ricotta and Cherry Tomatoes

Basil Almond Pesto with Ricotta and Cherry Tomatoes. trailstotable.com

Basil Almond Pesto with Ricotta and Cherry Tomatoes was just what I needed this Friday.  You see, the most amazing thing happened–I ran 3 miles!  Now, for a marathoner, this seems like a rather trivial feat, but this was no ordinary 3 miles.  This was 3 miles after enduring 2 stress fractures in the past 6 months.  There is nothing quite like the feeling of your first successful run after injury.  So naturally, I had to celebrate by whipping up a huge batch of my favorite pasta.

Basil Almond Pesto with Ricotta and Cherry Tomatoes. trailstotable.com

Why I love this pesto–the nuts are toasted, which adds another level of bold flavor to the dish.  The ricotta adds a delicate creaminess to the sauce, and the cherry tomatoes give a pop of color and burst of sweetness.  And–as an added bonus, it cooks up in minutes! What’s not to love?  Pair with some crusty bread and your favorite wine, and you’ve got yourself a fast, elegant meal you can enjoy any day of the week.

Basil Almond Pesto with Ricotta and Cherry Tomatoes. trailstotable.com

Enjoy!

Basil Almond Pesto with Ricotta and Cherry Tomatoes is fresh, colorful, and absolutely delicious!
Print Recipe
Basil Almond Pesto with Ricotta and Cherry Tomatoes
A delightfully flavorful pesto pasta with creamy ricotta and sweet cherry tomatoes, that cooks up in minutes.
Basil Almond Pesto with Ricotta and Cherry Tomatoes. trailstotable.com
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Basil Almond Pesto with Ricotta and Cherry Tomatoes. trailstotable.com
Instructions
  1. On the stove top, heat a large cast iron pan on medium heat. Spread the slivered almonds evenly into the pan, and toast for a couple minutes on each side, until lightly browned. Be careful not to burn. Turn off burner and set aside.
  2. Place fresh basil leaves, garlic, and toasted nuts in a food processor, and pulse until leaves and nuts are finely minced. Add Parmesan cheese, and continue blending for a minute or so.
  3. Turn the food processor to low, and add olive oil little by little in a slow stream from the top. Continue processing until the pesto is the consistency of butter.
  4. Scoop out pesto mixture into a bowl, and add salt and pepper to taste. Set aside.
  5. Bring a stockpot of water to boil, and add a pinch of salt. When the water is boiling, cook pasta, following the directions on the back of the package. Drain, reserving a small amount of the pasta water (a quarter cup or so).
  6. Transfer pasta to a large serving bowl. Toss with a drizzle of olive oil and a little pasta water. While the pasta is still very hot, add the pesto, and mix well.
  7. Add the cherry tomatoes and clumps of ricotta to the pasta. Gently mix, making sure to keep the ricotta rather clumpy. Taste, and add salt and pepper, if needed.
  8. Serve immediately with Parmesan cheese. Enjoy!
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