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.
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.