20-Minute Tomato Pesto Pasta
With a fresh pop of tomato and basil, this 20-minute tomato pesto pasta is one of our favorite pasta dishes, which is perfect since it’s so easy to whip up on a busy weeknight!
This quick, homemade pesto is a little different than regular ol’ pesto thanks to the juicy, fresh tomatoes thrown in there…along with a few other things that make it pretty special.
– slivered almonds – cherry or grape tomatoes – fresh basil leaves – garlic clove – red wine vinegar – red pepper flakes – kosher salt – extra-virgin olive oil
In a large pot of salted boiling water, cook the noodles according to package directions.
While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute.
Drain the noodles and return to the pot.
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