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Whole Grain Spaghetti with Basil, Toasted Almond Pesto & Cherry Tomatoes


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  • 1 box whole grain spaghetti or angel hair pasta
  • 10 basil leaves
  • 1/2 c sliced almonds, toasted
  • 1 garlic clove
  • Salt & pepper to taste
  • 1/4 c grated Parmesan Reggiano cheese
  • 5 T EVOO
  • 1 pt cherry tomatoes, halved



Step 1

Bring lg pot of water to boil. Place almonds in nonstick skillet over med heat & toast until light brown.

For pesto: Combine basil, 1/2 of toasted almonds, garlic, salt, pepper & cheese in blender. Pulse a few times. Add oil & blend until smooth.

Cook pasta according to pkg directions. Drain pasta reserving 1/2 c cooking water. In bowl toss pasta, pesto & tomatoes adding cooking water as needed. Top with remaining almonds & serve.

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