Here, silky fresh fettuccine—a snap to make with the Philips Pasta Maker—is lightly coated with a flavorful pesto that gets a bit of heft from the addition of almonds. The recipe makes more pesto than you will need. Use the leftovers to top pizza or sandwiches, or thin it with a little more oil and vinegar before using it to dress a salad.
Recipe courtesy of Williams-Sonoma
Williams-Sonoma Test Kitchen
- For the pesto:
- 4 garlic cloves
- 1 cup (5 1/2 oz./170 g) blanched almonds
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- 1/2 teaspoon salt, plus more, to taste
- 1 teaspoon freshly ground pepper, plus more, to taste
- 3 cups (4 oz./125 g) chopped fresh basil
- 1 cup (8 fl. oz./250 ml) olive oil, plus more as needed
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/8 teaspoon red pepper flakes
- For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 tablespoons water
- For the tomatoes:
- 1/2 lb. (250 g) cherry tomatoes on the vine
- 1 tablespoon olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup (1/2 oz./15 g) fresh bread crumbs, toasted
- 1 To make the pesto, place the garlic in a food processor and pulse until coarsely chopped. Add the almonds, cheese, the 1/2 tsp. salt and the 1 tsp. pepper and process until the almonds are finely ground, about 1 minute. Add the basil, the 1 cup (8 fl. oz./250 ml) olive oil and the lemon juice and zest and process until smooth, 1 to 2 minutes. Transfer to a small bowl, stir in the red pepper flakes and add additional salt and pepper to taste. The pesto can be made up to 3 days in advance. If storing the pesto, transfer to a storage container, top with a thin layer of olive oil, cover tightly and refrigerate.
- 2 Using a Philips Pasta Maker fitted with the fettuccine die, use the flour, eggs and water to make fettuccine according to the manufacturer’s instructions.
- 3 To roast the tomatoes, preheat an oven to 400ºF (200ºC).
- 4 Brush the tomatoes with the olive oil and sprinkle with salt and pepper. Arrange the tomatoes in a single layer on a baking sheet and roast until the tomatoes begin to look wilted but have not yet burst, about 15 minutes. Remove from the oven and set aside.
- 5 While the tomatoes are roasting, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), 2 to 4 minutes. Drain the pasta, reserving 1 cup (8 fl. oz./250 ml) of the cooking water.
- 6 To assemble the dish, in a large sauté pan over medium heat, warm 1 cup (8 fl. oz./250 ml) of the pesto. Add the pasta and toss to combine. If the sauce is too thick, slowly add the reserved cooking water, a few tablespoons at a time, until the desired consistency is reached. Add more pesto if desired and toss again to combine.
- 7 Transfer the pasta to a large serving bowl, garnish with the roasted tomatoes still on the vine and the bread crumbs and serve immediately.