Pesto Alla Francesco Pasta Recipe

Toast almonds

Preheat a small skillet over medium heat. Add blanched almonds and toast, stirring frequently, 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool slightly.

Make pesto

In a food processor, combine toasted almonds, basil leaves, grated Parmigiano-Reggiano, garlic, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the processor running, slowly stream in the 3/4 cup extra-virgin olive oil until emulsified and smooth but still with some texture. Taste and adjust salt, pepper, or lemon as desired. If pesto seems too thick, thin with 1–2 tablespoons reserved pasta water when tossing.

Roast potatoes and tomatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cubed russet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread into a single layer and roast for 15 minutes. After 15 minutes, add the cherry tomatoes (halved if large) tossed with remaining 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the sheet alongside the potatoes. Roast another 12–15 minutes until potatoes are tender and golden and tomatoes are blistered and beginning to collapse. Remove from oven.

Cook peas

If peas are still cold, briefly blanch or microwave them: place peas in a small bowl with 1–2 tablespoons water and microwave 45–60 seconds until hot, or drop peas into boiling water for 1 minute and drain. Set aside.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions minus about 1 minute (so it finishes cooking in the sauce). Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta.

Toss pasta with pesto

Return the drained pasta to the pot off heat. Add 3/4 of the prepared pesto and 1/2 cup of the reserved pasta water. Toss vigorously with a wooden spoon or tongs until pasta is evenly coated and sauce clings; add more reserved water a tablespoon at a time if needed to reach a silky consistency.

Incorporate vegetables

Gently fold the roasted potatoes, blistered tomatoes, and warmed peas into the pesto-coated pasta. Taste and add remaining pesto in spoonfuls if you want a stronger pesto flavor. Adjust seasoning with additional salt, pepper, or lemon juice if needed.

Serve

Divide pasta among plates or a serving bowl. Garnish with additional grated Parmigiano-Reggiano, lemon zest, and toasted almond slivers if using. Serve immediately.