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Tomato and Toasted Walnut Pesto Pasta

Angel hair pasta tossed with a pesto sauce made of cherry tomatoes, toasted walnuts, basil, garlic and Parmesan cheese.
Tomato and Toasted Walnut Pesto Pasta

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Servings: 6
Total Time: 30 minutes
Recipe by: Frankie


1 pound angel hair pasta
3 TBSP olive oil
1 pound cherry tomatoes
1 cup chopped walnuts
2 medium garlic cloves, peeled and chopped
1/2 cup freshly grated Parmesan cheese plus more for topping
1/2 cup fresh basil leaves
salt & pepper


1. Cook the pasta according to package directions. Drain and set aside.

2. While the pasta cooks: Add the walnuts to a dry skillet over medium heat and toast, stirring constantly, until browned and fragrant, about 3 minutes. Transfer the toasted walnuts to a plate and set aside.

3. Heat the oil in a large saucepan over medium heat. Add the tomatoes to the pan and cook, stirring often, until the tomatoes blister and release liquid, about 5 minutes. Take off the heat.

4. Add HALF of the tomatoes, the toasted walnuts, garlic, Parmesan, and basil to blender and pulse until the walnuts are finely ground.

5. Transfer mixture from the blender into the pan with the remaining tomatoes. Add 1 tsp salt and 1/4 tsp pepper and stir to combine. Add the cooked spaghetti to the pan and toss to combine. Season with salt and pepper if necessary.

6. Serve topped with fresh grated Parmesan cheese.

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Tomato and Toasted Walnut Pesto Pasta

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